How to make a Salted Egg Ensalada on a bed of grilled eggplant? This salted egg salad is just juicy and salty. So delicious with matching patis salad dressing. You can’t resist these with any fried or grilled fish main course. Be ready with lots of rice though. Fantastic!
Talong Ensalada (with Salted Egg)
1 large eggplant
1 cup tomatoes, chopped
2 salted duck eggs, peeled and diced
1 tablespoon green onions, chopped
1 siling labuyo, chopped (thai chili peppers)
For the Dressing
¼ cup vinegar
1 teaspoon fish sauce
1 onion, peeled and minced
pepper to taste
1. With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin.
2. To serve, layer tomatoes, grilled eggplant and salted egg. When ready to serve, drizzle with vinegar dressing and gently toss to combine. Garnish with green onions. Serve and Enjoy!
3. For the Dressing
In a small bowl, combine vinegar, fish sauce, onion and pepper to taste.
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