This recipe is as simple as it is, with only 5 ingredients and 3 steps, you can cook your very own Ensaladang Talong sa Gata at home. Grilled eggplants have this smokey taste and then mixed with coconut milk, adds this distinct balanced familiar flavor. Partner this dish with any inihaw dish and makes your meal much more enticing.
Visayan Ensaladang Talong sa Gata
Makes 6-8 servings
6-8 Eggplants, roasted over charcoal
2 Mature coconuts (niyog), grated
1/4 cup White vinegar
1/2 tsp Salt
3-4 cloves Garlic, minced
- Peel roasted eggplants and flatten flesh with a fork (keep stems intact). Spread flattened eggplants on a serving plate. Season eggplants lightly with salt. Set aside.
- Put grated niyog in a bowl. Pour vinegar and mash the grated niyog with your hands. Squeeze the vinegar-spiked grated niyog through a strainer, squeezing as much milk as possible.
- Add salt and garlic to the coconut milk. Pour this mixture over the eggplants and let sit for at least 30 minutes at room temperature. Serve with inihaw na baboy or any grilled fish.