Name: Ensaladang Talong (Eggplant Salad)
Yield: Serves 4
Cuisine: Philippine
Ingredients: 3 tablespoons freshly squeezed lemon juice or bottled calamansi juice; 8 cherry tomatoes, halved; 1 small red onion, cut into thin slices (about 1 cup [140 g]); 1 pound [455 g] baby eggplants, peeled and halved lengthwise; 3 tablespoons olive oil; 1 chile de árbol, cut into thin slices; 1 garlic clove, finely grated; 1 teaspoon fish sauce (optional); Kosher salt and freshly ground black pepper; 1 teaspoon honey

Preparation info

Serves
4

Difficulty
Easy

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

There’s such incredible produce in the Bay Area. For a long time I worked with farmers, and now, as a cook, the opportunity to showcase vegetables when they are in season is such a treat. Eggplant is one of my favorite vegetables, and this is a bright, fresh way to serve it. You can dial the chile up or down, but it should be spicy!

Ingredients

1 pound [455 g] baby eggplants, peeled and halved lengthwise
3 tablespoons oliv

Method

Preheat the oven to 400°F [200°C].

Toss the eggplants with the olive oil and season with salt and pepper. Spread in an even layer on a baking sheet and roast until golden brown and tender,