Ensaladang Talong or Eggplant Salad

To grill eggplant for Ensaladang Talong, simply place the whole eggplants on a preheated grill or directly on the stovetop over an open flame. Cook until the skin is charred and the flesh is soft, usually about 10-15 minutes. Once done, peel off the charred skin, cut off the stem, and chop the eggplant into cubes before mashing lightly with a fork.

Yes, Ensaladang Talong is naturally vegan and vegetarian-friendly! The ingredients include eggplant, tomatoes, onions, and vinegar, all of which are plant-based. This makes it a great side dish for anyone following a vegan or vegetarian diet.

If you don't have white vinegar on hand, you can substitute it with apple cider vinegar, which adds a slightly sweeter flavor. Other options include rice vinegar or lemon juice, but keep in mind that these may alter the taste slightly.

To store leftover Ensaladang Talong, place it in an airtight container and refrigerate. It can last for up to 3 days. Just give it a good stir before serving again, as the ingredients may settle.

Ensaladang Talong pairs wonderfully with grilled meats, fried fish, or even as a topping for rice dishes. It's a versatile side that complements the rich flavors of Filipino barbecue, lechon, or any fried dishes.