Philippines Ensaladang Talong (Roasted Eggplant Salad)
A very simple dish to make, ensaladang talong? features roasted eggplant combined with raw tomatoes and onions. It is typically eaten as a side dish to meats or grilled fish. The most time-consuming part of the salad is roasting the eggplant, which can be done by broiling it in the oven or applying it directly to heat on the stove top. Recipe Serving: Serves 3
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large chinese eggplants
- 1 large tomato
- 1/2 medium onion
- 2 Tbsp (30 ml) white vinegar
- 1/2 Tbsp (7.5 ml) white sugar
- 1/4 tsp (1.25 ml) salt
- Pinch of ground black pepper
Directions
- Line a baking sheet with aluminum foil or parchment paper. Use a fork to pierce both eggplants on all sides, then place on a baking sheet.
- Set oven to broil and roast eggplants, uncovered, for 20–25 minutes, until skin has wrinkled and darkened. Remove from oven and set aside to cool.
- Dice tomatoes and chop onions. Place in a large bowl.
- Once eggplants have cooled, peel gently, removing as much skin as possible. Some skin left on is fine and won't affect taste of the salad.
- Cut stem off peeled eggplants, then cut into 3-inch (8-cm) lengths.
- Place cut eggplant in bowl with tomatoes and onions. Add vinegar, sugar, and salt. Toss to combine ingredients and serve.
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