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–+ servings

Ensaladang Talong (Filipino Eggplant Salad)

Saif Al Deen Odeh
This is a Filipino Eggplant Salad which is mixed with chopped onion / spring onion, tomatoes, ginger and vinegar.
4.93 from 13 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Vegetable Recipes
Cuisine Filipino
Servings 4
Calories 70 kcal

Ingredients
  

  • 2 pieces of Chinese Eggplant
  • ½ cup of chopped tomatoes
  • ½ cup of chopped white onion or spring onion
  • 1 thumb size ginger chopped
  • ½ cup of vinegar
  • Salt and Black Pepper for Taste

Instructions
 

  • Switch on the gas flame
  • Put the eggplant on the fire. Let it roast on all side till it turns dark brown and wrinkle
  • Remove it from the gas flame. Wait till it cools down.
  • Peel off the skin of the eggplant. And remove the stem.
  • Use the fork to mash into smaller pieces. Transfer into the plate bowl
  • Add chopped onion, tomatoes and ginger into the bowl.
  • Pour vinegar. Mix everything.
  • Add salt and black pepper for taste. Mix again
  • Serve it with rice and any Filipino dishes.

Notes

  • Instead of White onion, you can use red onion or spring onion,
  • You don't have to chop the ginger into smaller pieces since it might be inconvenient to eat them
  • Instead of roasting the eggplant on the gas flame, you can bake it in the oven at 200 C / 400 F for 30 minutes.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 16gProtein: 2gSodium: 151mgFiber: 4gSugar: 6g
Keyword Ensaladang Talong, Ensaladang Talong Recipe, Filipino eggplant salad
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