Ensaladang Talong Grilled Eggplant Salad

Name: Ensaladang Talong Grilled Eggplant Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 4 medium Asian eggplants (or small Italian eggplants); 2 medium ripe tomatoes, diced; 1/2 medium red onion, finely diced; 2 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

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.

25 minEasyServes 4130 cal/serving

FilipinoSaladGrillVeganLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

4 medium Asian eggplants (or small Italian eggplants)
2 medium ripe tomatoes, diced
1/2 medium red onion, finely diced
2 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

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.
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.
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.
4

In a small bowl, whisk together 2 tbsp cane vinegar (or white wine vinegar), 2 tsp fish sauce (omit for full vegan), 2 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper.
5

Scatter 2 medium diced ripe tomatoes and 1/2 medium finely diced red onion over the eggplant. Drizzle the dressing over everything.
6

Top with 2 sliced green onions and serve immediately at room temperature.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Filipino Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How much time should I plan for Ensaladang Talong Grilled Eggplant Salad?

As written, 25 minutes: 10 of prep and 15 of cooking. The longest single stretch is step 1, at 15 minutes.

What can I use instead of fish sauce in Ensaladang Talong Grilled Eggplant Salad?

The entry for Ensaladang Talong Grilled Eggplant Salad calls for 2 tsp fish sauce (omit for full vegan). In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Is Ensaladang Talong Grilled Eggplant Salad low-carb?

A serving of Ensaladang Talong Grilled Eggplant Salad carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many calories are in Ensaladang Talong Grilled Eggplant Salad?

One serving (the recipe makes 4) is about 130 calories, with 2 g protein, 8 g carbohydrate and 6 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How long does Ensaladang Talong Grilled Eggplant Salad keep?

Water seeps out of the tomatoes as the salad sits, so keep the dressing apart and toss Ensaladang Talong Grilled Eggplant Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

Ginataang Gulay Vegetables in Coconut Milk main
Tortang Talong Eggplant Omelette main
Tinolang Manok soup

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.