Ensaladang Talong (Filipino Eggplant Salad)
Smoky eggplant with tomatoes, onions, vinegar, and bagoong.
Servings 4 servings
Calories 107kcal
Cost $5-$6
Equipment
- Wire rack (optional)
Ingredients
- 3 large eggplant
- 1 cup chopped tomatoes
- ½ cup thinly sliced red onion
- ¼ cup vinegar
- 2 teaspoons sautéed shrimp paste
- 2 teaspoons sugar adjust to taste
- 1 tablespoon extra-virgin olive oil
- Black pepper to taste
- Bird's eye chilies (optional)
- Parsley, basil, or cilantro (optional)
Instructions
- Grill eggplant until the skin is charred and the flesh is soft. Let cool, then peel.
- Chop the eggplant, place in a bowl, and mash lightly with a fork.
- Add tomatoes, onion, vinegar, shrimp paste, sugar, olive oil, pepper, chilies, and herbs.
- Toss gently. Taste and adjust as needed.
- Serve right away or chill before serving.
Video
Notes
- Sautéed shrimp paste: Also called ginisang bagoong alamang. Use the cooked variety. Fish sauce works as a substitute.
- Eggplant: Japanese or Chinese eggplant works best, but Italian or globe eggplant will also work.
Nutrition
Calories: 107kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 94mg | Potassium: 507mg | Fiber: 6g | Sugar: 10g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg