Ensaladang Talong

Name: Ensaladang Talong
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs Chinese eggplant; 1/2 cup red onion, diced; 1 cup Roma tomatoes, diced; 3 tbsp cane vinegar; 1/2 tsp coarse salt; 1/4 tsp ground black pepper; 1/2 tsp granulated sugar

A classic grilled eggplant salad served with fresh tomatoes, red onions, and a simple vinegar dressing. The smoky flavor of charred eggplant pairs with a sharp, crisp dressing.

30 minEasyServes 445 cal/serving

FilipinoSaladGrillVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

2 lbs Chinese eggplant
1/2 cup red onion, diced
1 cup Roma tomatoes, diced
3 tbsp cane vinegar
1/2 tsp coarse salt
1/4 tsp ground black pepper
1/2 tsp granulated sugar

Instructions

1

Grill 2 lbs Chinese eggplant over high heat for 12 to 15 minutes, turning occasionally until skin is charred and flesh is tender.
2

Transfer grilled eggplant to a bowl, cover with plastic wrap, and steam for 5 minutes.
3

Peel off charred skin, keeping stems intact, and gently flatten flesh with a fork.
4

In a bowl, mix 1/2 cup diced red onion, 1 cup diced Roma tomatoes, 3 tbsp cane vinegar, 1/2 tsp granulated sugar, 1/2 tsp coarse salt, and 1/4 tsp ground black pepper until combined.
5

Spoon vegetable mixture over flattened eggplant and serve at room temperature.

Questions

How long does Ensaladang Talong keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensaladang Talong?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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