Ensaladang Talong to Pair With Fried Food
Ensaladang talong is a salad of roasted eggplant, tomatoes, and onions drizzled with a bright, tangy dressing. If it sounds simple, that’s because it is – but the flavor it packs is far from it. You get smokiness from the eggplants, sweetness from the tomatoes, and mild spice from the raw red onions. The sour-savory dressing ties everything together and makes it perfect for fried or grilled mains.
This salad is also a winner for those who love textures. Besides the juicy tomatoes and crisp onions, you get silky, buttery eggplant flesh – altogether, they refresh the palate between bites. Is your mouth watering? Here’s how to make ensaladang talong in 20 minutes.
- 6 pcs large eggplants, washed
- 1 cup diced and deseeded tomatoes
- 1 pc red onion, diced
- 1/4 cup vinegar
- 1 tbsp Knorr Liquid Seasoning
- 1 tbsp brown sugar
- a pinch of black pepper
This recipe is a simplified version of ensaladang talong. If you can spare a few extra minutes for prep, try the butterfly method for a more visually impressive dish. You’ll need to slice the cooled eggplants down the center, leaving the charred skin to function as a bowl. Then, top with your chopped tomatoes, onions, and prepared dressing. Besides those mix-ins, you can also add ripe mangoes, chilies, and cucumbers. Some like their ensaladang talong with salted egg for more umami, while others achieve that with a side of bagoong. See what you like!
- Without milk
- Egg Free
- Gluten Free
- Lactose Free
- Nut Free
- Suitable For Pregnancy
- Wheat Free