Ensaladang Talong

Ingredients

• •3 medium Asian eggplants
• •2 tomatoes, diced
• •1/3 cup red onion, finely sliced
• •2 tbsp cane vinegar
• •1 tbsp gluten-free fish sauce
• •1/2 tsp granulated sugar
• •1/4 tsp black pepper

Directions

1. 1Char the eggplants over a gas flame, grill, or under a broiler for 8–12 minutes, turning until the skins blacken and flesh collapses.
2. 2Cool the eggplants, peel away the charred skins, and tear or chop the smoky flesh into large pieces.
3. 3Whisk cane vinegar, fish sauce, sugar, and black pepper until the sugar dissolves.
4. 4Combine eggplant, tomatoes, and red onion and toss gently with the dressing.
5. 5Rest the dressed eggplant, tomatoes, and onion 10 minutes at room temperature before serving.

💡 Do not rinse the peeled eggplant after charring; water washes away the smoky flavour that separates this salad from a plain dressed eggplant dish.

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