Eggplant Salad or Ensaladang Talong is a simple Filipino Salad composed of grilled eggplant, tomatoes, and onions. This is eaten as a side dish and is best if partnered with grilled fish and meat; it can also be eaten along with fried dishes such as crispy pata and lechon kawali.
It just took me less than 10 minutes to prepare this side dish. Instead of grilling the eggplant, I directly placed it on top of the stove and applied heat directly until the outer layer turns black. Don’t worry if the skin of the eggplant burns, this is likely to happen when direct heat is applied. What’s important is that you exercise caution; do not ever turn your back against the stove while doing this procedure.
When you’re done with the eggplant, everything should be a breeze. All you need to do is peel the skin of the eggplant, chop the remaining vegetables, and mix all the ingredients together – you should be enjoying your eggplant salad in no time.
I like eating this with grilled fish along with lemon and soy sauce dip. The acidity of the vinegar (and lemon from the dip) reduces the fishy taste of any seafood. I remember eating this salad with some grilled fish using a cut of banana leaf as my plate. It was such a wonderful experience.
What foods do you usually eat eggplant salad with?
- 2 pieces Chinese eggplant
- 2 medium sized tomatoes
- 1 medium sized onion
- ¾ cup white vinegar
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tablespoons shrimp paste (bagoong)
- Grill the eggplant (or cook directly on stove top)
- Peel the skin, cut the stem, and mash lightly using a fork.
- Cube the tomatoes and onion.
- Combine the chopped tomatoes, onion, mashed eggplant, salt, ground black pepper, and vinegar then toss to mix the ingredients.
- Top with shrimp paste.
- Serve. Share and Enjoy