Another delicious Ensaladang Talong you will crave for.. Sarap nito promise! Grilled Talong with Boiled egg, tomatoes and onions. Ideal for any fried fish or meat viand. Happy cooking!
Inihaw na Talong and Egg Salad
1 large eggplant
2 tomatoes, chopped
1 hard boiled egg, peeled and diced
½ onion, minced
2 tablespoon mayonnaise, drizzle (garnish)
Bagoong, for dippings
1. With a knife or fork, prick eggplant. Lay eggplant directly on the 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 get rid of stray skin.
2. To serve, layer tomatoes, grilled eggplant and salted egg. When ready to serve, drizzle with mayonnaise and gently toss to combine. Garnish with green onions. Serve with bagoong on the side.
3. Happy cooking and enjoy!
Cooking Notes: How to drizzle mayonnaise using plastic: Use an ice plastic bag or any small clean plastic. Add the mayo and compress it to the corner, cut the tip with a little hole and use it to drizzle the mayo.