Ensaladang Talong (Eggplant Salad)

Ensaladang talong is good all on its own, or as a side dish to grilled meats or seafood.  In my opinion, the best way to cook eggplant it by roasting where it gets charred and smoky.

INGREDIENTS

1 ½ pounds eggplant
1 cup tomatoes (chopped)
½ cup red onion (finely chopped)
¼ cup vinegar
1 tablespoon sugar
2 teaspoons bagoong alamang (sautéed shrimp paste)
2 tablespoons extra-virgin olive oil
Ground pepper

Chiles (optional)
Cilantro (optional)

PROCEDURE

1. Preheat the oven to 375 degrees Fahrenheit.

2.  Peel and roughly cut eggplant into about 1-inch pieces.

3.  Toss with extra-virgin olive oil and spread on a baking sheet evenly.

4.  Roast for about 30 minutes, or until tender and browned.  Stir halfway to make sure it doesn’t burn.

5.  Place in a large bowl and mash with a fork.  You may also use a food processor.

6.  Add tomatoes, onions, shrimp paste, vinegar, sugar, and ground pepper.

7.  Mix well.

8.  As an option, you may also add cilantro and chilies.

9.  Chill for a cold salad or serve as is. 

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