Go Back Email Link
+ servings
Ensaladang Talong Dip (Eggplant Salad Dip)
Print Recipe
5 from 1 vote

Ensaladang Talong Dip (Eggplant Salad Dip) Recipe

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Filipino, Vegan
Servings: 4 Servings

Ingredients

Dip

  • 3 to 4 Filipino Eggplant
  • 6 Cloves Garlic
  • 1 Tablespoon Coconut Vinegar
  • 1 Tablespoon Coconut Aminos
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper

Garnish

  • ½ Cup Halved Cherry Tomato
  • 1 Tablespoon Diced Shallots
  • 1 Tablespoon Green Onion
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Coconut Aminos

Instructions

  • Pre-Heat oven to 350C
  • 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.
    Ensaladang Talong Dip (Eggplant Salad Dip)
  • Wrap the charred eggplant in foil and roast for 30 minutes.
    Ensaladang Talong Dip (Eggplant Salad Dip)
  • Leave to cool to room temperature wrapped in foil.
    Ensaladang Talong Dip (Eggplant Salad Dip)
  • Unwrap and peel off the skin and cut off the stems (heads).
    Ensaladang Talong Dip (Eggplant Salad Dip)
  • Put eggplant and garlic in a food processor and blitz until smooth.
    Ensaladang Talong Dip (Eggplant Salad Dip)
  • 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.
    Ensaladang Talong Dip (Eggplant Salad Dip)

Notes

Season the dip to your liking by adding more vinegar, coconut aminos or salt and pepper.  However don't skimp on the garlic!