Ensaladang Talong
A simple and fresh Filipino eggplant salad with smoky flavors, perfect as a side dish for grilled meals.
Servings: 4 servings
Calories: 120kcal
Ingredients
Main Ingredients
- 2 large Asian eggplants Long Asian eggplants preferred
- 1 large tomato Ripe tomatoes enhance flavor
- 1 large red onion White onion can be used as an alternative
- 1-2 pieces calamansi Can substitute with lime
- fish sauce or salt Use fish sauce for non-vegetarian; salt for vegan option
- cracked black pepper Optional but recommended
- chopped chili Optional for added heat
Instructions
Preparation
- Poke the eggplants with a fork to prevent them from bursting.
- Grill them over an open flame, turning occasionally until the skin is charred and the flesh feels soft.
- Allow the grilled eggplants to cool, then peel off the charred skin.
- Mash the flesh of the eggplants in a plate.
- Chop the tomato and onion into bite-sized pieces.
- Slice the calamansi in half.
- Mix the mashed eggplant with chopped tomato, onion, calamansi juice, fish sauce or salt, black pepper, and chili (if using).
Serving Suggestions
- Serve next to grilled pork or fish.
- Scoop it over hot steamed rice and drizzle with more fish sauce.
- Chill before serving with fried tilapia or bangus.
- Serve on toast with a poached egg.
Notes
Best enjoyed fresh, but can be kept in the fridge for up to 24 hours.