Ensaladang Talong Recipe: How to Make Filipino Eggplant Salad with Chicharon | Pepper.ph

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while being vegetarian.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats and flavor.

Oil the eggplants on both sides to help the skin blister over the fire.

Sprinkle salt on the eggplants to draw out moisture and help the skin dry out.

Turn the heat on to medium-high and place the eggplants directly over the fire, rotating them to ensure even cooking.

Grill the eggplants until the skin is blistered and the eggplants are completely soft, about 10-15 minutes.

Remove the eggplants from the fire and let them cool until they are manageable.

Prepare the dressing by combining calamansi juice, fish sauce (bagong), mustard, vegetable oil, and sugar in a jar. Shake well to emulsify.

Cut the cooled eggplants down the center without cutting all the way through, then use a spoon to open them up and mash them slightly.

Pour some of the dressing over the opened eggplants, ensuring to get the flavorful bits from the bottom.

Add chopped tomatoes and red onion on top of the eggplants. If desired, rinse the red onion in hot water to reduce its bite.

Top with chicharron and drizzle more dressing over the salad. Serve immediately while the eggplants are still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary