Ensaladang Talong- (Filipino Eggplant Salad)
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5.0
6 reviews
Excellent
Ensaladang Talong- (Filipino Eggplant Salad)
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Smoky roasted eggplant, juicy tomatoes, tangy green mango, spicy chilies, and zesty onions create a symphony of Filipino flavors. Ready in a snap, Ensaladang Talong makes for the perfect before-meal snack to serve your guests. Pair it with grilled bread for dipping, or enjoy it as a side dish that pairs perfectly with a huge variety of meals. Discover the versatility of this delicious Filipino salad.
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Ingredients
- 2 pounds Chinese eggplant
- 1 cup diced tomatoes
- ½ cup small diced red onion
- 1 green mango diced (optional)
- ⅓ cup white vinegar
- 4 teaspoons vegetarian oyster sauce
- 2 Tablespoons sugar or coconut sugar
- 4 teaspoons olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon salt or to taste
- 2-3 minced Bird’s eye chilies according to taste
- Fresh cilantro leaves to garnish
Instructions
- Deeply poke the eggplant all over, on all sides, with a fork.
- Make sure your stove is clean. Turn a stove burner on to medium-high heat, and allow the burner grate to heat up for two minutes.
- Grill the eggplants directly on the burner grate. If you use standard black eggplants in place of the Chinese eggplant, cook it over a medium flame instead, so that the insides cook thoroughly.
- Using a pair of tongs, turn the eggplants every minute or so until the skin is all burnt and flaky, and the flesh is soft. It should take about 7 minutes until the eggplants are tender, and a bit deflated looking.
- Transfer the eggplants to a wire rack or plate to cool for 10 minutes.
- Once the eggplants are cool enough to handle, rub off the charred skin. If the skin is really hard to get off, you can also rub it off under cold running water. Don’t freak out about getting every last flake of charred skin off. Some spots may be harder to get off than it’s worth, and a little bit of the charred skin helps make the final dish smokey and delicious tasting.
- Once the eggplant has been skinned, cut it into half-inch pieces. Sometimes the meat near to the stem of the eggplant just doesn’t get tender. Discard any tough-feeling eggplant rather than including it in the salad.
- Cut the tomatoes, onions, and chilies.
- Combine the cut veggies, including the eggplant with all remaining ingredients.
- Chill the salad for at least one hour before serving, to chill it and to allow the flavors of the dressing to enter the veggies.
Equipments used:
Notes
- Set the heat to medium-high for a few minutes before placing the eggplant. This ensures the grates are hot enough to char the skin without burning the eggplant.
- Pierce the eggplant all over with a fork, especially in the thicker areas. This helps heat penetrate and allows steam to escape while cooking.
- Once cooked, make sure to let the eggplant cool on a plate for a few minutes. Then, use a knife to peel off the charred skin and reveal the tender flesh inside.
- Always taste the final dish. If it needs more spice, salt, or tang, now’s the time to adjust!
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Sodium
238mg
(10%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
505IU
(10%)
Vitamin C
20mg
(22%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5(Yield: 4½ - 5 cups)
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 238mg | 10% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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