🍆 Ensaladang Talong

Vegetable · Main ingredient: Eggplant · ⏱ 15 min · Serves 5 · ~₱85 · Best for: Dinner, Lunch

Ingredients

• 4 pc 4 large eggplants
• 2 pc 2 medium tomatoes, diced
• 1 pc 1 small red onion, thinly sliced
• 3 tbsp 3 tbsp white vinegar or calamansi juice
• 2 tbsp 2 tbsp fish sauce (patis)
• 3 pinch 1 tsp salt
• 0.5 tsp 1/2 tsp pepper
• 2 pc 2 pieces salted egg (itlog na maalat), sliced (optional)

Instructions

1. Grill the whole eggplants over hot charcoal or an open flame, turning occasionally, until the skin is charred and the flesh is soft, about 10-15 minutes.
2. Let the eggplants cool slightly, then peel off the charred skin carefully, keeping the stem intact if desired for presentation.
3. Gently flatten the eggplant flesh with a fork on a serving plate without mashing it completely.
4. Top with diced tomatoes and sliced red onion.
5. In a small bowl, mix vinegar or calamansi juice with fish sauce, salt, and pepper.
6. Drizzle the dressing over the eggplant, tomatoes, and onion.
7. Top with slices of salted egg if using.
8. Serve immediately as a side dish with grilled meat or fried fish and rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.