Ensaladang Talong (Eggplant Salad) with Coconut Vinaigrette

Ensaladang Talong (Eggplant Salad) With Coconut Vinaigrette

Ensaladang Talong (Source:  Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition)

Ensaladang Talong (Source: Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition)

The traditional way of preparing eggplant salad is to broil or roast the eggplant, peel it, mash or slice it into pieces, and dress it with Filipino vinaigrette.

Serves 6


1 onion (80g)2 salad tomatoes (200 g)1 small red bell pepper1 small green bell pepper2 spring onions (20g)1 green finger chili (siling pangsigang)6 eggplants (900g; approximately 150g/pc)1 tsp salt (5g)½ tsp ground black pepper (2g)


Peel and slice onion into thin rings. Divide into 4 portions.

Slice tomatoes crosswise into thin rings. Divide into 4 portions.

Cut the red and green bell peppers. Discard the inside membranes and seeds. Cut into ¼-inch cubes. Divide into 4 portions.

Chop the spring onions.

Slice the green finger chili. Discard the inside membrane and seeds. Cut crosswise into thin pieces.


Roast the eggplants directly over a flame until charred. Allow to cool. Peel the eggplants and discard the stems. Flatten with a fork.

Season with salt and pepper.


Lay one flattened eggplant on a chopping board. Cut with a 3-inch round cookie cutter.

Top with 1 portion of the onion rings and the tomatoes.

Sprinkle 1 portion of the chopped red and green bell peppers.

Top with another round eggplant piece. Repeat procedure with every level of eggplant.

Finish the layers with an eggplant.

Carefully arrange the portions on individual plates. Drizzle with coconut vinaigrette*. Garnish with the remaining portions of the red and green bell peppers, spring onions and green finger chili. Serve immediately or keep refrigerated until served.

Published on : 15/03/2018 by Puerto Parrot

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