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delicious and easy to make Ensaladang talong on a plate
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Ensaladang Talong

Author: Lainey

Ingredients

  • 2 medium-size Chinese eggplant grilled and peeled
  • 2 medium-size tomatoes sliced into cubes
  • 1 white small onion
  • 2 leaves green onions chopped
  • 1 fresh lemon or 5 calamansi
  • 2 tablespoons coconut liquid aminos or soy sauce
  • ¾ teaspoon salt
  • Pinch of pepper
  • Season to your taste with salt and pepper

Instructions

How to Grill the eggplant:

  • On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack.  Grill for at least 5-8 minutes or until the eggplant is tender. 
  • On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times,  Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6  minutes or until evenly charred.
  • In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.
  • Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with recipe as directed.
  • Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to  each of the pieces (see picture above) 
  • Place the eggplant in a bowl, and add chopped tomatoes and white onions.
  • Squeeze the lemon or the calimansi into the bowl making sure the seeds are not included, then add the coconut Liquid aminos or soy sauce and gently mix.  
  • Finally, garnish with the green onions and serve.
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