Ensaladang Talong
The Quirky Foodster Team
Ingredients
- Large eggplants — 2
- Tomatoes, diced — 2
- Onion, finely chopped — 1/2
- Vinegar — 3 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
- Hard-boiled eggs, sliced, to garnish — 2
Method
- Grill the whole eggplants over an open flame or under a hot grill, turning occasionally, until the skin is charred and the flesh is soft, about 15–20 minutes.
- Let cool slightly, then peel off the charred skin and mash the flesh roughly with a fork.
- Combine the mashed eggplant with the diced tomato and onion in a bowl.
- Whisk together the vinegar, oil, salt and pepper.
- Pour the dressing over the salad and toss gently.
- Garnish with sliced hard-boiled egg before serving.
Introduction: Grilled eggplant tossed with tomato, onion and a tangy vinegar dressing, a smoky, refreshing Filipino salad.
Cultural Background: This simple grilled eggplant salad reflects the practical, produce-forward style of Filipino home cooking, its smoky char from grilling adding depth to a bright, tangy dressing.
Tips: Char the eggplant thoroughly, as this smoky flavour is central to the dish's character. Let the eggplant cool enough to handle before peeling, as the flesh will be very hot.
Variations: Add a chopped chilli for extra heat. Include a spoonful of fish sauce in the dressing for extra umami.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This salad is served cold or at room temperature and is not reheated.
FAQs:
Q: Can this be made without an open flame?
A: Yes, roast the eggplant in a hot oven at 220°C (425°F) for about 30–35 minutes until very soft, though the smoky flavour will be less pronounced.
Q: What is this salad typically served with?
A: Grilled meats and fish, or as part of a larger Filipino meal.
- Large eggplants — 2
- Tomatoes, diced — 2
- Onion, finely chopped — 1/2
- Vinegar — 3 tbsp
- Oil — 2 tbsp
- Salt and pepper — to taste
- Hard-boiled eggs, sliced, to garnish — 2
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