Name: Ensaladang Talong with Boiled Eggs
Yield: 4-5
Cuisine: Filipino
Ingredients: 8 pcs (350 g) Small eggplants, washed; 1 tbsp (15 mL) Oil; 1 cup (100 g) Tomatoes, seeded and diced; 2 pcs (120 g) Hard boiled eggs, peeled and cut into small cubes; 1 tbsp (3 g) Spring onions, chopped; 2 tbsp (10 g) Lato (seaweeds), washed and cut into small pieces; For the dressing:; 1/4 cup (60 mL) Mama Sita's Distilled Cane Vinegar; 1 tsp (5 mL) Fish sauce; 1 tsp (4 g) White sugar; 1 pc (5 g) Shallot or red onion, peeled and minced; Salt and pepper to taste

Instructions

With a knife or the tines of a fork, prick eggplant. Brush each eggplant with oil.
Place the eggplant directly on the gas stovetop over high flame and roast, occasionally rotating with tongs, until slightly softened and skin is evenly charred.
Let cool to touch and peel skin, leaving the stem intact.
In a serving platter, layer tomatoes, grilled eggplant, and boiled eggs.
When ready to serve, drizzle the vinegar dressing and gently toss to combine. Garnish with green onions and lato (seaweeds).
For the dressing: In a small bowl, combine vinegar, fish sauce, sugar, shallots, salt, and pepper to taste.