Ensaladang Talong (Eggplant Salad)

My mom usually serves this eggplant salad as a side for any grilled fish or meat. It’s a very Pinoy dish since green salad is not something that you will regularly see on a Filipino table. Specially in the early 70’s where iceberg lettuce is the only leafy salad greens that is available in grocery stores.

Start by grilling 2 Asian eggplants. This is the long and thin ones which has a sweeter taste. When cool enough to handle peel the charred skin and flatten with a fork to form an oval shape. Set aside.

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Chop 2-3 tomatoes and half a medium sized red onion. Place in a bowl. Season with a mixture of 1 tablespoon fish sauce, 1 tablespoon Philippine cane vinegar, juice of half a lime and ground pepper. Toss until the onions and tomatoes are coated with the dressing. Pour on top of the eggplant.

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One other way to serve this is just by placing the coarsely chopped grilled eggplant in a bowl then and add tomatoes and onion in. Pour your dressing and toss to combine. Serve chilled.

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