Filipino Grilled Eggplant Salad (Ensaladang Talong)

Instructions

1. 1

   Heat a broiler or gas stove to medium-high. Char the eggplants, turning frequently, until the skin is completely blackened and the flesh is soft. Watch out for hot steam bursts.

2. 2

   Remove from heat and let the eggplants cool in a bowl. Once cool enough to handle, gently peel off the charred skin, keeping the stems intact.

3. 3

   In a small bowl off heat, whisk the soy sauce, cane vinegar, vegetable oil, brown sugar, and minced garlic together until the sugar is completely dissolved and the dressing is uniform.

4. 4

   Place the peeled eggplants on a serving platter off heat. Using a fork, gently press down and flatten the flesh without breaking it apart.

5. 5

   Scatter the finely diced tomatoes and minced red onions evenly over the flattened eggplants, ensuring a colorful layer covers the surface.

6. 6

   Pour the prepared garlic-soy vinaigrette over the salad off heat. Toss very gently to combine without mashing, and serve immediately while fresh.