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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!

Nutritional Data

  • Without milk
  • Egg Free
  • Gluten Free
  • Lactose Free
  • Nut Free
  • Suitable For Pregnancy
  • Wheat Free
  • Vegan
  • Vegetarian

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