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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.
Ensaladang Talong (Source: Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition)
Serves 6
Ingredients
- 1 onion (80g)
- 2 salad tomatoes (200 g)
- 1 small red bell pepper
- 1 small green bell pepper
- 2 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)
Preparation
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.
Cooking
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.
Assembly
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.