Eggplant Salad Recipe (Ensaladang Talong)

This pinoy eggplant salad recipe or ensaladang talong is a creation of my hubby, which he learned from my mother-in-law. He did a little modification to the original ingredients by adding vinegar to it. This eggplant salad has instantly become one of my favorite salads. It is best served with grilled or fried fish.

The eggplants can be boiled or grilled. I prefer to grill the eggplants to get the smokey flavor. Since it is not possible to use charcoal grill indoor, grilling the eggplants on a stove top would be enough alternative. If you choose to boil the eggplants instead of grilling, peeling them will not be necessary. They can be eaten with the skin on.

Grilling the Eggplants on a Stove-top
I highly recommend that you try this salad recipe and you’ll surely enjoy it!

Eggplant Salad
Here’s the recipe for the Eggplant Salad (ensaladang talong).

Ingredients:
5-6 medium-size eggplants
2 large tomatoes, diced
1 medium-size onion, thinly sliced
1 piece green or red hot chili, remove seeds and slice thinly
2-3 tbsp. bagoong (add more if desired)
1 tbsp. vinegar (add more if desired)

Preparation Instructions:
1) Grill the eggplants until its skin is burnt.
2) Peel the eggplants. Remove any excess burnt skins.
3) Cut and roughly shred the peeled eggplants into 2 inches long and place in a bowl.
4) Mix in the thinly sliced onion and green chili.
5) Season with bagoong and vinegar, and then mix well all the ingredients.
6) Serve with fish or seafood and steamed rice.

Serving size: 3
Preparation time: 15-20 minutes