Ensaladang Talong (eggplant salad)
We’re having something very sinful tonight. %-P Crispy pata. While pressure-cooking the pata, the salad was prepared. While the crispy pata is cooking in hot oil–where it is making a lot of spattering noises as well–I’m posting this.
There are several versions for making this oil-free salad. Some cut the talong (eggplants) in chunks, others mash them after boiling or steaming. The variety of the other vegetables that accompany the eggplants are many. Some add cooked okra and pipino (cucumber). Almost always, however, the dressing stays the same–the classic mixture of soy sauce, vinegar, garlic and chili peppers.
This is my version.
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5 Responses to “Ensaladang Talong (eggplant salad)”
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HI!
whenever we had nilagang baboy, our cook always prepare an enseladang talong as side dish. and its always a hit! her version is grilling the eggplant (then removing the skin and slight mashing it) then add vinegar, red onion, pepper, salt.
hi tita conz,wala na po bang ibang pweding i add n vegetables aside from eggplant and tomato,ill try this one tommorow for our brunch…thnx po….
can i use regular white vinegar for this salad?
ruby, why not but i recommend a mild kind.
my mother always prepare this one and whenever she did, the dining table’s turned over.. haha!
I’m going to prepare this tomorrow (I’m on veggie diet), Thanks for the recipe since I really am not a cook myself, this’ a great help.
God bless!