Ensadalang Inihaw na Talong is a side salad dish of grilled eggplants, chopped tomatoes and onions served with a vinaigrette of cane vinegar and bagoong.
- 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.