Ensaladang Talong is a dish that prepared, using brinjals that have grown in my own home. Being in UAE, I was exposed to many different cusines. My family and I have grown to love Philippine cuisine. It takes only 10 minutes to prepare, and something I found on the internet. Also, it is different from the usual recipes, and is very light and refreshing. Plus if you like shrimp paste and Asian food, this is a great option.
How to make ensaladang talong in 3 steps?
- Wash, dry, poke and roast the eggplant.
- Then peel and mash.
- Combine with chopped onion, tomato, salt, vinegar and shrimp paste. Combine well and serve.
What to serve with?
This smoky and tangy side dish pairs well with grilled fish, grilled chicken or any fried pita bread.
Check out other recipes like chicken doner salad and baingan ka salan.
Ensaladang Talong (Eggplant Salad)
Ingredients
Instructions
-
Roast the Eggplant - Wash and pat dry the eggplant. Poke all over with a fork. Place directly over a low flame (or on a mesh over the flame). Roast on all sides, turning occasionally, until completely soft and charred outside. This takes about 30-40 minutes. Transfer to a bowl and cover. Let cool.
-
Prepare the Eggplant - On ice cool enough to handle, peel off the charred skin, chop and mash,
or pulse in a chopper. Transfer to a mixing bowl. -
Mix the Salad - Add chopped onions, hopped tomatoes, shrimp paste, salt (if needed), white vinegar. Mix well until evenly combined. Taste and adjust vinegar or salt as needed.
Note
Shrimp paste is already salty, so taste before adding extra salt
Storage - Refrigerate in an airtight container for 3—4 days
