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Ensaladang Talong (Eggplant Salad)

Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 40 min Total Time: 50 mins
Servings 6
Ingredients
  • 300 grams Big firm eggplant
  • 1 cup Onions (finely chopped)
  • 1/2 cups Tomatoes (finely chopped)
  • 2 tablespoons Shrimp paste
  • 1/4 teaspoons Salt
  • 4-6 tablespoons White vinegar
Instructions

  1. 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.

  2. 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.

  3. 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

Keywords: ensaladong talong, brinjal salad, salad recipes, thai salad, healthy recipes, easy salads, veg recipes
Read it online: https://anniesgourmet.net/recipe/ensaladang-talong-eggplant-salad/