Ensaladang Talong (eggplant salad)
October 8, 2004
Filed under Filipino food, Vegetable recipes
Ingredients :
4 medium-sized eggplants
3-4 tomatoes
2-3 white onions
1/2 head of garlic
1/8 c. of rice vinegar
1/4 c. of light soy sauce
1 tsp. of sugar
1-2 chili peppers
1/4 tsp. of grated ginger
Cooking procedure :
Boil or steam the eggplants (I steamed them) until almost mushy. Cool. Cut in half vertically and scrape off the meat with a spoon. Place the scraped meat in a larg bowl.
Cut the tomatoes into quarters (or into eighths if they are large). Do the same with the onions. Add to the eggplants and toss lightly.
Peel and finely mince the garlic.
Mix together the light soy sauce, rice vinegar, grated ginger and sugar. Add the minced garlic and the chili peppers. Crush the peppers with a spoon. Pour the dressing over the vegetables and toss. Cover and let stand for at least 30 minutes before serving.
This salad is good with grilled, broiled or fried meat, chicken or fish.
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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!