Ensaladang Talong (Eggplant Salad)
A perfect appetizer this holy week to be paired with your fried fishes!
Time to prepare:
Time to cook:
Ingredients (4 persons):
4 Pieces of large eggplants4 Pieces of tomatoes, washed and cut in cubes1 Small red onion, peeled and sliced2 Salted eggs, shell removed and sliced4 Pieces of calamansiSalt, pepperWansoy leaves for decoration (optional)
How to prepare:
1. Start by washing your eggplant and pa them dry with paper towel. Grill them until skin breaks and reveal the cooked meat inside.
2. Let it cool down before removing the skin. Under running water, gently peel off the burnt skin of the eggplant.
3. Get a nice plate and put your cooked eggplant. Top it with sliced salted eggs, onion and tomatoes.
4. Prepared the dressing kalamansi, salt and pepper. Pour this offer the eggplant. Decorate with wansoy leaves.