Post by Admin on Mar 24, 2016 22:08:49 GMT
Eggplant Salad (Ensaladang Talong)
This light and oil-free salad is prepared by either steaming, mashing or cutting the grilled eggplant into smaller pieces. The basic recipe calls for the addition of onions and tomatoes and the dressing is made by combining garlic, vinegar, soy sauce and chili peppers for the heat seekers. Other variations add cucumber and okra to make it a totally healthy dish.
Preparation Time: 1hour
Yield: 4-6 servings
Ingredients:
4 Chinese eggplants
2 medium-sized onions, cubed
4 medium-sized tomatoes, cubed
6 cloves garlic, peeled and crushed
¾ cup white vinegar
1 tsp salt
½ tsp ground black pepper
Cooking Directions:
1. Grill the eggplants over charcoal or stove top. Allow it to cool, then peel the skin off very gently, making sure to keep much of the flesh. Remove the stems.
2. In a bowl, mash the eggplants with a fork. Add the onions and tomatoes. In a separate bowl, combine together the garlic, vinegar, salt and pepper.
3. Pour the mixture over the vegetables and toss gently to mix them together.
4. Cover and set it aside for about half an hour before serving.
5. If desired, you can top with bagoong (shrimp paste).
6. Enjoy!
This light and oil-free salad is prepared by either steaming, mashing or cutting the grilled eggplant into smaller pieces. The basic recipe calls for the addition of onions and tomatoes and the dressing is made by combining garlic, vinegar, soy sauce and chili peppers for the heat seekers. Other variations add cucumber and okra to make it a totally healthy dish.
Preparation Time: 1hour
Yield: 4-6 servings
Ingredients:
4 Chinese eggplants
2 medium-sized onions, cubed
4 medium-sized tomatoes, cubed
6 cloves garlic, peeled and crushed
¾ cup white vinegar
1 tsp salt
½ tsp ground black pepper
Cooking Directions:
1. Grill the eggplants over charcoal or stove top. Allow it to cool, then peel the skin off very gently, making sure to keep much of the flesh. Remove the stems.
2. In a bowl, mash the eggplants with a fork. Add the onions and tomatoes. In a separate bowl, combine together the garlic, vinegar, salt and pepper.
3. Pour the mixture over the vegetables and toss gently to mix them together.
4. Cover and set it aside for about half an hour before serving.
5. If desired, you can top with bagoong (shrimp paste).
6. Enjoy!