Ensaladang Talong
A delicious Filipino eggplant salad, ensaladang talong is made with roasted eggplant, juicy tomatoes, and a tangy dressing, making it the perfect side dish for any meal.
Servings: 4 servings
Calories: 120kcal
Ingredients
Main Ingredients
- 2 pieces Eggplants Preferably medium-sized for even roasting.
- 2 pieces Tomatoes Use ripe and juicy tomatoes.
- 1 small Onion Red onion is recommended for sweetness.
Dressing
- 2 tablespoons Cane vinegar Can substitute with any vinegar.
- 1 teaspoon Fish sauce Optional for a non-vegetarian option.
- 1 teaspoon Salt Adjust to taste.
- 1 pinch Black pepper Freshly cracked is best.
- 1 pinch Sugar Optional, to balance sourness of tomatoes.
Instructions
Roasting Eggplant
- Place the eggplants over an open flame or grill, turning until the skin is burned and the flesh is soft, about 10-15 minutes.
- Let the roasted eggplants cool, then peel off the skin and mash the flesh slightly.
Preparing Dressing
- In a bowl, combine cane vinegar, fish sauce (if using), salt, black pepper, and sugar.
- Taste and adjust the seasoning as desired.
Mixing Vegetables
- Chop the roasted eggplant, tomatoes, and onion into desired sizes.
- Gently fold the chopped vegetables into the dressing until well coated, without overmixing.
Serving
- Serve the ensaladang talong as a side dish next to grilled meats or fried rice.
- Enjoy it fresh or let it sit for a while to enhance the flavors.
Notes
For variations, you can add diced salted eggs, crumbled chicharon, or even a splash of calamansi juice for a zesty twist.