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Ensaladang Talong with Boiled Eggs

Cooking Time: 22 mins

Serves: 4-5

Main Ingredients: Vegetables

Cooking Style: Tossed

Collection: Low-fat

Difficulty: Beginner

  • Recipe's
  • Ensaladang Talong with Boiled Eggs


  1. With a knife or the tines of a fork, prick eggplant. Brush each eggplant with oil.
  2. 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.
  3. Let cool to touch and peel skin, leaving the stem intact.
  4. In a serving platter, layer tomatoes, grilled eggplant, and boiled eggs.
  5. When ready to serve, drizzle the vinegar dressing and gently toss to combine. Garnish with green onions and lato (seaweeds).
  6. For the dressing: In a small bowl, combine vinegar, fish sauce, sugar, shallots, salt, and pepper to taste.





8 pcs

350 g

Small eggplants, washed

1 tbsp

15 mL


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

See Also:

Cooking Style: Tossed