For the Ensaladang Talong:
A very simpol and tasty eggplant side dish that’s perfect with fried meat or fish!
Serves 3 to 4.
INGREDIENTS:
Set A:
- 4-5 pieces eggplants
Set B:
- 3 pieces tomatoes, diced
- 1 pieces onion, diced
- 1 piece thumb-sized ginger, minced
- ¾ cup vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Set C (Optional garnish):
- Onion leeks
- Red chili
Chef Tatung’s Tips:
- You can also add chilies for some kick or ¼ cup of coconut cream for more flavor.
- Poke eggplants with a fork or ice pick and grill the eggplants to char the skin. Once skin is charred, transfer them into a bowl and cover with a damp cloth. Let the eggplants cool for a few minutes and use the damp towel to wipe off the charred skin. Leave the eggplant stalks on. Do not rinse the eggplants so you don’t lose that lovely smokey flavor and you get to retain their flavor.
For the Poqui-poqui:
An Ilocano favorite eggplant dish that’s so simpol to prepare and requires very easy to find ingredients, too!
Serves 3 to 4.
INGREDIENTS:
Set A:
- 4 tablespoons cooking oil
- 2 pieces onion, chopped
- 3 pieces tomatoes, chopped
- 4 pieces eggplants, grilled and peeled, and chopped into chunks
Set B:
- 4 eggs, lightly beaten
- Salt, to taste
