Ensaladang Talong (Eggplant Salad)

Ingredients:

• 3 medium-sized eggplants
• 2 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1/4 cup vinegar
• 1 tablespoon fish sauce (patis) or soy sauce
• 1/2 teaspoon sugar (optional, for balancing flavor)
• Salt and pepper to taste
• 1 tablespoon chopped cilantro or parsley (optional, for garnish)

Procedure:

1. Grill the eggplants over an open flame or on a stovetop grill until the skins are charred and blistered. This gives the eggplants a smoky flavor.
2. Once grilled, place the eggplants in a bowl and cover them with a plate or plastic wrap for a few minutes to let them steam. This makes it easier to peel the skins.
3. Peel off the charred skin, keeping the flesh intact. Gently flatten the eggplants using a fork and set them aside on a serving plate.
4. In a mixing bowl, combine the diced tomatoes and chopped onions.
5. Add the vinegar, fish sauce (or soy sauce), sugar (if using), salt, and pepper. Mix well to combine.
6. Spoon the tomato-onion mixture over the flattened eggplants, ensuring they are evenly covered.
7. Garnish with chopped cilantro or parsley if desired.
8. Serve as a side dish or appetizer, pairing it with grilled or fried dishes for a refreshing contrast.

Nutrition Facts:

• Energy: 60 Kcal
• Total Carbs: 10 g
• Sugar: 4 g
• Total Fat: 0.5 g
• Saturated Fat: 0 g
• Omega 3: 0.2 g
• Fibers: 3 g
• Sodium: 200 mg

The nutritionist's advice:
Ensaladang Talong is a healthy and flavorful Filipino side dish that is low in calories and packed with nutrients. Eggplants are an excellent source of dietary fiber and antioxidants, while tomatoes and onions provide additional vitamins and minerals. The use of vinegar and fish sauce adds a tangy and savory kick that pairs well with grilled meats or fish. Enjoy it as part of a balanced meal for a nutritious and satisfying experience.