Ensaladang Talong

Ensaladang Talong or Eggplant Salad is a very sour salad made out of grilled eggplants, tomatoes and onions. It is usually consumed as an accompaniment to grilled meats


As I had mentioned before Philippines does not have a lot of salad type dishes and most of it are consumed either as a side dish or appetizer rather salad entrees due to the strong salty and sour flavours. This dish is no different, Ensaladang Talong or Eggplant Salad is a very sour salad made out of grilled eggplants, tomatoes and onions. It is usually consumed as an accompaniment to grilled meats and seafood, not just it adds a different dimension to the flavours when paired with meats it also acts as a palate cleanser attributed by its sour taste.

So with your next grilled meat or barbecue dish try this one out it is a match made in heaven.

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Ensaladang Talong 3

Ensaladang Talong

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Ensaladang Talong or Eggplant Salad is a very sour salad made out of grilled eggplants, tomatoes and onions. It is usually consumed as an accompaniment to grilled meats


Ingredients

Scale
  • 3 pcs Chinese eggplant
  • 2 medium sized tomatoes, chopped
  • 1 medium sized white onion, chopped
  • 2 tablespoons shrimp paste (bagoong) or use sea salt for vegetarian option
  • 1 medium sized red chilli, sliced
  • 3/4 cup coconut vinegar or white vinegar
  • freshly ground black pepper

Instructions

  1. Slice the eggplants in half crosswise then grill until cooked. Cool down then using a spoon scrape off the flesh from the skin. Roughly chop then set aside.
  2. In a mixing bowl mix everything together.
  3. Place on small serving plate then serve.

 

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2 Responses

  1. mjskit says:

    We’re growing eggplant this year, so I’ve added this recipe to my list of must make!

  2. kitchenriffs says:

    I love eggplant! And we’re just starting to get really good local ones. Really need to try this — thanks so much!

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