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Ensaladang Talong at Mani
A simple yet flavorful salad featuring roasted eggplant, crunchy peanuts, and a tangy vinegar dressing, showcasing Ilocano culinary simplicity.
⏱️ 30 minutes • 👥 Serves 4 • 📊 Easy • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐2 medium-sized, pricked all over with a fork Talong (Eggplant)
☐1/2 cup, roasted and roughly chopped Mani (Peanuts)
☐1/2 small, thinly sliced Sibuyas (Onion)
☐2 tablespoons, preferably cane vinegar Suka (Vinegar)
☐1/2 teaspoon Asin (Salt)
☐1/4 teaspoon, to taste Paminta (Pepper)
☐1 teaspoon, optional, to balance the acidity Asukal (Sugar)
How to luto (Cooking Steps)
1. Roast the eggplants directly over an open flame or in a preheated oven (200°C) until the skin is charred and the flesh is tender. Charring adds that smoky flavor, girl! Don't be scared to get a little messy, ha!
2. Once cool enough to handle, peel the eggplants and roughly chop them. Super dali lang 'to, promise!
3. In a bowl, combine the chopped eggplants, roasted peanuts, and sliced onions. Mix-mix na tayo!
4. In a small bowl, whisk together the vinegar, salt, pepper, and sugar (if using). Para sosyal ang dating, ha!
5. Pour the dressing over the eggplant mixture and toss gently to combine. Easy peasy, lemon squeezy!
6. Serve immediately or chill for later. Perfect for merienda or even as a side dish!
Tips
For extra flavor, add a pinch of bagoong alamang (shrimp paste) or a few drops of patis (fish sauce). Wag ka nang mahiya sa flavor bomb, bes! Also, make sure you roast the eggplants well to get that amazing smoky flavor. Super importante 'yun, girl!
Luto Time: 30 mins
Serves: 4
Easy

Ensaladang Talong at Mani

A simple yet flavorful salad featuring roasted eggplant, crunchy peanuts, and a tangy vinegar dressing, showcasing Ilocano culinary simplicity.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/7 items
How to Cookhow to luto
1Roast the eggplants directly over an open flame or in a preheated oven (200°C) until the skin is charred and the flesh is tender. Charring adds that smoky flavor, girl! Don't be scared to get a little messy, ha!
2Once cool enough to handle, peel the eggplants and roughly chop them. Super dali lang 'to, promise!
3In a bowl, combine the chopped eggplants, roasted peanuts, and sliced onions. Mix-mix na tayo!
4In a small bowl, whisk together the vinegar, salt, pepper, and sugar (if using). Para sosyal ang dating, ha!
5Pour the dressing over the eggplant mixture and toss gently to combine. Easy peasy, lemon squeezy!
6Serve immediately or chill for later. Perfect for merienda or even as a side dish!
Tipstips

For extra flavor, add a pinch of bagoong alamang (shrimp paste) or a few drops of patis (fish sauce). Wag ka nang mahiya sa flavor bomb, bes! Also, make sure you roast the eggplants well to get that amazing smoky flavor. Super importante 'yun, girl!