Ensaladang Talong

Ingredients

Instructions

1. 1

   Preheat a grill pan, skillet, or broiler over high heat. Lightly rub the eggplant with neutral oil so the skin blisters rather than dries out. Prepare the tomatoes by cutting them into wedges, thinly slice the red onion, and peel and quarter the salted egg.

2. 2

   Cook the eggplant over high heat, turning every few minutes, until the skin is deeply charred and the flesh is completely soft, about 12-15 minutes. The eggplant should collapse slightly when pressed; if it still feels firm near the stem, cook a little longer.

3. 3

   Transfer the charred eggplant to a plate and let it rest for 5 minutes until cool enough to handle. Peel off and discard most of the blackened skin, leaving a few flecks for smoky flavor. Trim the stem, then gently flatten the flesh with a fork.

4. 4

   In a small bowl, stir together the cane vinegar, fish sauce, and ground black pepper. Taste the dressing; it should be sharp, salty, and balanced, since the eggplant and tomatoes will mellow it.

5. 5

   Arrange the peeled eggplant on a serving plate. Scatter the tomatoes and red onion over and around it, then place the salted egg on top. Spoon the dressing evenly over the salad. Let it sit for 2-3 minutes so the warm eggplant absorbs the dressing, then serve.

Nutrition per serving

Notes

• •For the best smoky flavor, cook the eggplant directly over a gas flame or on hot charcoal if available.
• •If the onion tastes too sharp, soak the slices in cold water for 5 minutes, then drain well before adding.
• •Serve with grilled fish or meat, or enjoy it as a light low-carb meal on its own.
• •Salted eggs vary in saltiness, so taste before adding any extra seasoning; usually the fish sauce is enough.

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