Ensaladang Talong

Eggplant Salad

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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,