Ensaladang Talong (Filipino Eggplant Salad)
Source: Aileen Suzara, Sariwa
This recipe was demonstrated for Foodwise’s Market to Table program on July 4, 2015.
4 long (Japanese) eggplants
1 tablespoon patis or fish sauce (optional; not for vegetarians)
¼ cup vinegar (coconut or apple cider recommended), or fresh lime, lemon or calamansi juice
½ teaspoon brown sugar or honey
1 small hot pepper (such as birdseye or jalapeño), thinly sliced
2 tomatoes, diced, or 1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
2 scallions, sliced
Salt and freshly ground black pepper, to taste
Olive oil (optional)
Preheat a grill or broiler. Poke holes into the eggplants with a sharp paring knife. Grill or broil until the skin is charred and the flesh is soft. Remove from heat. Remove the skin with a sharp paring knife, leaving the stems intact.
In a small bowl, mix together the fish sauce, vinegar or citrus juice, sweetener, and chili pepper. Arrange the eggplants on a platter and top with the tomatoes and onion. Drizzle the dressing over the salad and top with the scallions. Season with salt and pepper and drizzle with olive oil if desired.