Uploaded February 2022 | Updated September 2026, 1 week ago
#shorts
Fire-roasted Eggplant Recipe | Ensaladang Talong
This Filipino eggplant salad is refreshing and delicious, made with grilled or fire-roasted eggplant, tomatoes, and red onion tossed in vinegar, sautéed shrimp paste, and a touch of sugar for balance. It is so good on its own or as a side dish to grilled or fried meats and seafood.
Equipment
Metal cooling rack or wire rack (optional)
Ingredients
1½ pounds Chinese or Japanese eggplant (see note)
1 cup chopped tomatoes
½ cup thinly sliced red onion
¼ cup vinegar
2 teaspoons sautéed shrimp paste or ginisang bagoong alamang (see note)
2 teaspoons sugar, or more
1 tablespoon extra-virgin olive oil
Black pepper to taste
Bird's eye chilies chopped (optional)
Parsley, basil, or cilantro (optional)
Instructions
1. Poke eggplant with a fork several times for the steam to release as it cooks.
2. Grill them on top of the burner over medium-high heat. Lower the heat if the eggplant is too large to allow the inside to cook before the skin chars completely.
3. With a pair of tongs, turn them every few minutes until the skin is all burnt and flaky, and the flesh is soft.
4. Once cool enough to handle, peel the blackened skin. You can also rinse them gently under running water to remove any burnt bits on the flesh.
5. Cut up grilled eggplant and mash them in a bowl using a fork.
6. Toss in tomatoes, onions, and chilies (if using).
7. Add vinegar, shrimp paste, sugar, olive oil, and ground pepper to taste. Mix them well. Taste and adjust as necessary.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
#shorts
Fire-roasted Eggplant Recipe | Ensaladang Talong
This Filipino eggplant salad is refreshing and delicious, made with grilled or fire-roasted eggplant, tomatoes, and red onion tossed in vinegar, sautéed shrimp paste, and a touch of sugar for balance. It is so good on its own or as a side dish to grilled or fried meats and seafood.
Equipment
Metal cooling rack or wire rack (optional)
Ingredients
1½ pounds Chinese or Japanese eggplant (see note)
1 cup chopped tomatoes
½ cup thinly sliced red onion
¼ cup vinegar
2 teaspoons sautéed shrimp paste or ginisang bagoong alamang (see note)
2 teaspoons sugar, or more
1 tablespoon extra-virgin olive oil
Black pepper to taste
Bird's eye chilies chopped (optional)
Parsley, basil, or cilantro (optional)
Instructions
1. Poke eggplant with a fork several times for the steam to release as it cooks.
2. Grill them on top of the burner over medium-high heat. Lower the heat if the eggplant is too large to allow the inside to cook before the skin chars completely.
3. With a pair of tongs, turn them every few minutes until the skin is all burnt and flaky, and the flesh is soft.
4. Once cool enough to handle, peel the blackened skin. You can also rinse them gently under running water to remove any burnt bits on the flesh.
5. Cut up grilled eggplant and mash them in a bowl using a fork.
6. Toss in tomatoes, onions, and chilies (if using).
7. Add vinegar, shrimp paste, sugar, olive oil, and ground pepper to taste. Mix them well. Taste and adjust as necessary.
Thanks for watching! Don't forget to 👍 LIKE, leave a 💬 COMMENT below, and ❤️ SUBSCRIBE to my channel! If you like it so much, please feel free to 🤝 SHARE this video too.
ℹ️ Recipes by Nora - Your source for delicious Filipino recipes
Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
#recipesbynora
