Ensadalang Inihaw na Talong
If there is a Romeo and Juliet in the culinary world then this Filipino side dish is the Juliet to grilled meats like Inihaw na Baboy, Inihaw na Isda or Pinoy Barbecue. A humble dish made with grilled eggplants, tomatoes and onions dressed with vinegar, chillies and a fermented fish sauce called bagoong monamon.
Most grilled dishes back home are accompanied but salads like this, most specially this one as the eggplants is grilled the same time as the meats are cooked, making the preparation quite easy. The tangy taste also pairs well with oily meats and like most grilled dishes and ensalada back home it is best enjoyed over banana leaf and kamayan style.
- 3 pcs long Asian eggplants
- 2 medium tomatoes, diced
- 1 small onion, chopped
- 1 tbsp bagoong monamon
- ¼ cup cane vinegar
- ½ teaspoon brown sugar
- 1 birds eye chillies, minced
- freshly ground black pepper
- olive oil
- Grill your eggplants until skin is charred and the flesh is soft. Remove from grill then set aside and let it cool. Once it’s cool enough to handle gently remove the skin.
- In a small bowl combine bagoong monamon, vinegar, brown sugar and chillies.
- Arrange eggplants in a plate, flattening it. Top with chopped tomatoes and onions, drizzle dressing and olive oil on top then season with freshly ground black pepper.
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Eggplant? Oooo…my girl will love this!