Ensaladang Talong Grilled Eggplant Salad
A smoky Filipino salad of whole eggplants charred directly over a flame, then peeled and dressed with tomatoes, onion, and a tangy vinegar dressing. Simple, vibrant, and naturally vegan, it is a perfect side to any grilled main.
Ingredients
- 4 medium Asian eggplants (or small Italian eggplants)
- 2 medium ripe tomatoes, diced
- 1/2 medium red onion, finely diced
- 2 cloves garlic cloves, minced
- 2 tbsp cane vinegar (or white wine vinegar)
- 2 tsp fish sauce (omit for full vegan)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 green onions, sliced
Instructions
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1
Preheat grill to high heat. Place 4 medium Asian eggplants (or small Italian eggplants) directly on the grates and grill, turning occasionally, for 12-15 minutes until the skin is completely charred and the flesh is very soft.
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2
Transfer charred eggplants to a bowl, cover loosely with a plate, and let steam for 5 minutes. This makes the skin easier to remove.
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3
Peel off and discard the charred skin. Place the eggplant flesh on a cutting board and slice or tear into strips. Transfer to a serving plate.
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4
In a small bowl, whisk together 2 tbsp cane vinegar (or white wine vinegar), 2 tsp fish sauce (omit for full vegan), 2 cloves minced garlic cloves, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper.
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5
Scatter 2 medium diced ripe tomatoes and 1/2 medium finely diced red onion over the eggplant. Drizzle the dressing over everything.
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6
Top with 2 sliced green onions and serve immediately at room temperature.