Ensaladang Talong
Local name : Ensaladang talong
Filipino aubergine charred over a flame, peeled and topped with tomato, red onion and chopped hard-boiled egg.
Photo : Judgefloro · CC0
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Set the aubergines straight on a gas flame or under a grill at full heat.
- Turn them every 3 minutes for 15 minutes, until the skin blackens and the flesh softens.
- Seal them in a covered bowl for 10 minutes so the steam loosens the skin.
- Peel without rinsing, then flatten each aubergine with a fork on the serving plate.
- Dice the tomatoes and onion small and chop the eggs.
- Whisk the vinegar, oil, salt, pepper and bagoong together.
- Spread the vegetables and egg over the aubergines, spoon the dressing on and rest for 10 minutes.
Charring the aubergine skin against a flame concentrates its sugars and adds smoke no oven delivers. Rinsing after peeling would undo that work, so pick off the burnt flecks by hand instead.
