Ensaladang Talong- (Filipino Eggplant Salad)
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.
Servings: 5 (Yield: 4½ - 5 cups)
Calories: 83kcal
Cost: $9
Equipment
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 vegan 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.
Notes
Tips for cooking eggplant perfectly:
- Choose firm and shiny eggplants with smooth skin.
- Preheat the medium-high flame and pierce the eggplant with a fork to allow steam to escape.
- If you use a larger eggplant than the Chinese variety, cook it over a medium flame for a few more minutes, to ensure it cooks internally.
- Cook the eggplant directly on the flame, turning occasionally until the skin is charred and the flesh is tender.
- Let the eggplant cool for a few minutes before peeling off the skin with a knife.
Make this a real pleasure to eat!
- Serve this salad chilled. Taste and adjust the seasoning to your taste.
Nutrition
Calories: 83kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 238mg | Potassium: 163mg | Fiber: 1g | Sugar: 12g | Vitamin A: 505IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg