Ensaladang Talong with Itlog na Maalat

Grilled eggplant is mashed with tomato and salted egg for a smoky, salty vegetable ulam. It is easy, light, and satisfying.

Estimated cost: ₱65–₱80

Prep 10 min · Total 20 min · Serves 1

Nutrition per serving: 206 kcal · 12 g protein · 17 g carbs · 10 g fat

Ingredients

• 200g eggplant
• 1 piece itlog na maalat
• 100g, chopped tomato
• 1 tsp vinegar
• pinch pepper

Steps

1. Char eggplant over a gas flame or dry pan over medium-high heat for 8 to 10 minutes, turning often, until the skin is blackened and the flesh collapses.
2. Place eggplant in a covered bowl for 3 minutes to steam and loosen the skin.
3. Peel off the charred skin and mash the flesh with a fork.
4. Peel and chop the salted egg.
5. Combine mashed eggplant, tomato, salted egg, vinegar, and pepper.
6. Toss gently and let stand for 2 minutes so the tomato juices mix with the salted egg yolk.
7. Serve at room temperature.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).