Ensaladang Talong

Directions

• Char the Eggplants: Prick each eggplant a few times with a fork to prevent them from bursting. Place the eggplants directly over an open gas stove flame or a hot charcoal grill. Roast for 3 to 4 minutes per side, turning them frequently with tongs, until the skins are completely blackened and charred, and the inner flesh feels very soft and deflated.
• Peel the Eggplants: Transfer the hot eggplants into a bowl and cover it with plastic wrap or a plate for 5 minutes. The trapped steam will loosen the skin. Once cool enough to handle, gently peel off the charred black skin, leaving the green stem attached. (Do not rinse the peeled eggplants under water, as this washes away the prized smoky flavor).
• Mash and Prep: Place the peeled eggplants on a wide serving platter. Using a fork, gently flatten and mash the flesh, spreading it out into a uniform layer while keeping the stems intact for a rustic presentation.
• Mix the Dressing: In a small mixing bowl, whisk together the cane vinegar, white sugar, grated ginger (if using), chopped chilies, salt, and ground black pepper until the sugar completely dissolves.
• Assemble the Salad: Evenly scatter the finely diced fresh tomatoes and chopped red onions directly over the layer of mashed smoky eggplants.
• Dress and Add Bagoong: Pour the vinegar dressing evenly over the entire salad. To finish, spoon the savory sautéed shrimp paste (bagoong alamang) right down the center of the platter, or arrange it in neat dollops around the edges so guests can mix it in to their liking. Serve chilled or at room temperature.