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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.
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.
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!
About the Recipe
- Nut free
- Egg Free
- Gluten free
- Pregnancy safe
- Wheat free
Ingredients
1
Servings
( 32 )
- 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
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
Creamy Macaroni Salad
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Grill eggplants over hot coals or an open-flame stove until the skins are charred. Alternatively, you can also boil them until tender. Peel off the skin and chop eggplants into small pieces.
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Combine eggplant, tomatoes, and onions in a bowl. Set aside.
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In another bowl, combine vinegar, Knorr Liquid Seasoning, sugar, and pepper. Mix well until the sugar is dissolved. Pour mixture over the eggplant salad; toss to combine. Serve immediately.
Ingredients
1
Servings
- 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
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
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