Ensaladang talong (Filipino grilled aubergine salad)
Smoky charred aubergine with tomato and red onion in a sharp cane vinegar dressing. The classic Filipino side for fried fish and grilled pork.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 90 kcalper serving
Ingredients
- Long aubergines3
- Tomatoes2
- Red onion1
- Cane vinegar3 tbsp
- Fish sauce1 tbsp
- Sugar1 tsp
- Shrimp paste (bagoong)1 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Grill the aubergines over a gas flame, barbecue or under a hot grill, turning, until the skin is charred and the flesh collapses.
- 2
Let them cool slightly, peel off the burnt skin and flatten the flesh with a fork, keeping the stems on if you like.
- 3
Dice the tomatoes and finely chop the onion.
- 4
Mix the vinegar, fish sauce, sugar, salt and pepper.
- 5
Chop the aubergine roughly, top with the tomato and onion and pour over the dressing. Serve with bagoong on the side.
Tips and questions
- Can I roast the aubergines in the oven?
- Yes, at 220 °C for about 30 minutes, but you lose some of the smoky flavour of an open flame.
- What can I use instead of cane vinegar?
- Rice vinegar or a mild white wine vinegar are good substitutes.
- What is it served with?
- Fried or grilled fish, inihaw na liempo (grilled pork belly) and plenty of steamed rice.
Enjoy your meal!
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