Filipino Eggplant Salad (Ensaladang Talong)

Instructions

1. 1

   Wash all vegetables thoroughly. Dice the 200 g ripe tomatoes into small 1 cm cubes. Finely chop the 100 g red onion into 0.5 cm pieces. Peel the 2 salted eggs or hard-boiled eggs and slice each into 4 wedges. Set everything aside on a clean cutting board for assembly.

2. 2

   Prick the 400 g Asian eggplants standardly with a fork. Place them directly over a gas burner flame on medium-high heat or on a dry grill pan. Roast for 10 to 12 minutes, turning with metal tongs every 2 minutes, until the skins are completely blackened and charred.

3. 3

   Transfer the roasted eggplants to a plate and rest for 5 minutes until cool enough to touch safely. Carefully peel off the charred black skins using your fingers, keeping the green stems attached. If the skins stick, dip your fingertips in cold water between peels.

4. 4

   Place the peeled eggplants flat on a serving platter. Using a fork, gently press down and mash the soft eggplant flesh from just below the stem down to the tip until it spreads out into a flat, wide layer without breaking the stem off.

5. 5

   In a small bowl, combine 30 ml lime juice, 30 ml cane vinegar, 5 g cane sugar, and 5 g salt. Stir vigorously with a fork or small whisk for 1 minute until the sugar and salt crystals dissolve completely into a smooth, tangy dressing.

6. 6

   Distribute the prepared tomatoes and red onion evenly over the mashed eggplant flesh. Arrange the sliced salted egg wedges on top. Drizzle the vinegar dressing over the entire dish. Serve immediately at room temperature alongside steamed white rice.

Serve with

Sauce

Classic French Sauce Gribiche

French · 20 min

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min