Tangy Filipino Ensaladang Talong with Salted Egg and Tomato
A vibrant and refreshing Filipino salad
A savory and tangy Filipino eggplant salad featuring roasted eggplant, salted eggs, and fresh tomatoes, perfect as a side or appetizer.
- 30 min
- 4
- Easy
Ingredients
For the Eggplant
For the Salad
For Garnish
Preparation
Roasting the Eggplant
Preheat Oven
Preheat oven to 400°F (200°C).
Oil and Prepare Eggplants
Rub the eggplants with vegetable oil and place them on a baking sheet.
Roast Eggplants
Roast for 20 minutes, turning midway until soft and the skin is charred. Allow to cool.
Preparing the Salad
Peel and Chop Eggplant
Carefully peel the roasted eggplants and discard the skin. Chop the flesh into bite-sized pieces.
Ensure the eggplant is fully cooled before handling to avoid burns. Pro Tip: Using a fork to peel the eggplant can prevent messiness.
Combine Ingredients
In a bowl, combine the diced salted eggs, tomatoes, and red onion.
Dress the Salad
Add the fish sauce, calamansi juice, and sugar to the bowl, then mix thoroughly.
Cooking Process
Flavor Infusion
Allow the combined salad to rest for 10 minutes to meld flavors.
Enhanced Taste
Adjust fish sauce and calamansi juice according to taste preference.
Final Assembly
Toss the chopped eggplant gently into the salad mix before serving.
Plating & Serving
Tangy Filipino Ensaladang Talong with Salted Egg and Tomato
Tangy Filipino Ensaladang Talong with Salted Egg and Tomato
Plating & Serving
Arrange salad in a serving bowl, garnish with cilantro and freshly ground black pepper for a zesty finish.