The second recipe in our Bahay Kubo Series is a Ensaladang Talong Dip. Made with the second vegetable in the song Talong (Eggpant). It’s charred, roasted and seasoned with lots of garlic, vinegar and coconut aminos.
Place the eggplant directly on your burner and char all sides of the eggplant on the highest flame setting. It won’t take long. At the most a minute on each side will do.
Wrap the charred eggplant in foil and roast for 30 minutes.
Leave to cool to room temperature wrapped in foil.
Unwrap and peel off the skin and cut off the stems (heads).
Put eggplant and garlic in a food processor and blitz until smooth.
Add in the vinegar, coconut aminos and salt and pepper and process a bit to incorporate. Taste and add more of any seasoning to your taste.
Transfer to a bowl and garnish with tomatoes, shallots, green onion, coconut aminos and olive oil.
Notes
Season the dip to your liking by adding more vinegar, coconut aminos or salt and pepper. However don't skimp on the garlic!