Ensaladang Talong
Ensaladang Talong is a classic Filipino delicacy that combines the smoky richness of grilled eggplant with the freshness of tomatoes, onions, and a tangy dressing. It is a staple in Filipino cuisine, often served as a refreshing side dish that complements grilled meats and seafood. The dish showcases the vibrant flavors of the Philippines and is a perfect balance of savory, sweet, and sour notes wrapped in a medley of textures.
Equipment
- Grill or gas stove
- Mixing bowl
- Serving platter
Ingredients
Main Ingredients
- 3 large eggplants Select firm and shiny eggplants for the best texture.
- 1 cup organic heirloom tomatoes Diced
- 1 medium red onion Sliced thinly
- 2 tbsp cane vinegar Apple cider vinegar can be substituted.
- 1 tbsp fish sauce Optional: For vegetarian, use soy sauce or coconut aminos.
- 1 tbsp olive oil For a richer flavor, use extra virgin.
- 1 small red chili Seeded and diced (optional, for heat)
- 1 tbsp fresh cilantro Chopped
Instructions
- Grill the eggplants over a medium flame until the skin is charred and the flesh is tender, about 8-10 minutes. Alternatively, use a broiler if a grill is inaccessible.
- Once cooled, peel off the charred skin and cut the eggplants into strips or roughly chop them for a rustic texture.
- In a mixing bowl, combine the tomatoes, red onion, charred eggplant, cane vinegar, fish sauce, olive oil, and red chili if using.
- Gently toss the ingredients to ensure even coating and mixture.
- Garnish with freshly chopped cilantro before serving.
Notes
- For a deeper flavor, allow the salad to marinate for 30 minutes before serving.
- Substitute vinegar with calamansi juice for a unique citrus twist.
Nutrition
Calories: 134kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 364mgPotassium: 941mgFiber: 11gSugar: 14gVitamin A: 504IUVitamin C: 29mgCalcium: 41mgIron: 1mg
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