Ensaladang Talong

Name: Ensaladang Talong
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian & Filipino
Ingredients: 3 long Asian aubergines (about 500 g); 2 Tomato, diced; 1 small red onion, diced; 4 tbsp cane or white vinegar; ½ tsp Salt; ¼ tsp Black pepper; 1 Bird's eye chilli, chopped (optional); 2 tbsp bagoong alamang, to serve (optional)

Smoky flame-charred aubergine tossed with tomato, red onion and sharp cane vinegar. The perfect partner for anything grilled.

Indonesian & Filipino · Sides & salads · prep 10 min · cook 15 min · serves 4 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian, Keto, Low-carb, Paleo

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Ingredients

3 long Asian aubergines (about 500 g)
2 Tomato, diced
1 small red onion, diced
4 tbsp cane or white vinegar
½ tsp Salt
¼ tsp Black pepper
1 Bird's eye chilli, chopped (optional)
2 tbsp bagoong alamang, to serve (optional)

Method

Char the aubergines directly over a gas flame or on a hot barbecue for 10–12 min, turning, until the skin is blackened all over and the flesh has collapsed. Under a hot grill this takes about 15 min.
Leave them to cool for 5 min, then peel off the skin, keeping the stems on if you like, and slice or tear the flesh into chunks.
Mix the tomato, onion, vinegar, salt, pepper and chilli (if using) in a bowl.
Fold in the aubergine and leave for 5 min for the flavours to mingle. Serve with grilled fish or meat and a little bagoong on the side.

Tips

Bagoong (shrimp paste) is the classic side; leave it out to keep the salad vegan.
Dip your fingers in cold water while peeling to stop the hot aubergine from burning them.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Panlasang Pinoy

Open Ensaladang Talong in Nouns Cooking