Ensaladang talong is a Filipino favorite that goes well with grilled fish or meats. When I saw the cute eggplants that arrived with my delivery from Real Food, I could not resist keeping them whole! Organic produce is smaller than their non organic counterparts but taste so much better. This salad can be eaten by itself or as a side dish. The grilled eggplant can act as a viand if eating the salad alone as a main meal and is certainly tasty enough as a main course! The talinum in this dish is blanched really quickly to make eat easier to digest, and also because talinum should only be eaten raw in small quantities. For the dressing, this salad goes well with bagoong na balayan with calamansi, or a simple vinaigrette made from oil and white vinegar.
- 3 small eggplants
- 1 bunch talinum
- 1/3 cup cherry tomatoes
- 1 tsp chopped onions
Put the eggplants on a plate and drizzle them with olive oil.
Grill the eggplant with the skin on, until the skin starts to crinkle.
Peel the eggplant.
Blanche the talinum in boiling water for 30 seconds. Drop them quickly in an ice bath to stop the cooking.
Arrange the talinum on a plate and top with eggplant. Add the cherry tomatoes and sprinkle the onions on top. Drizzle with desire dressing.