Filipino roasted eggplant salad with tomato, red onion, vinegar, lime, olive oil, sugar, and cilantro.
15 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the eggplants over embers or under the oven grill for 10 minutes, until the skins darken.
Peel the eggplants and tear the flesh into large pieces.
Dice the tomatoes and thinly slice the red onion.
Mix the vinegar, lime juice, olive oil, sugar, and salt.
Toss the eggplant, tomatoes, and onion with the dressing.
Sprinkle with fresh cilantro and serve at room temperature.
💡 Tip: Rest the roasted eggplants in a covered container for 5 minutes; the skins will peel away more easily.
🍽️ Serving suggestion: Serve ensaladang talong as a cool salad beside grilled fish, rice, or a vegetable plate.
~150
kcal calories
4
g protein
18
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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