ENSALADANG TALONG | FILIPINO EGGPLANT SALAD | Recipe #: 48
We are siblings who want to do versions of the foods we crave. We are not professional cooks but we love food. We check out food choices, cook, and give in to cravings. :) As they say, food is life. :)
INGREDIENTS:
4 pcs Talong
2 medium size Tomato
1 medium size Onion
1 medium size Red Bell Pepper
2 thumb size Ginger
5 tbsp White Vinegar
2 tbsp Water
1/2 tbsp White Sugar
Salt and Pepper to taste
PROCEDURES:
1. Dice the Onion, Red Bell Pepper, Ginger, and Tomatoes, then set aside
2. Poke each eggplant all over its body
3. Then grill for about 5 minutes or until eggplant skin is burnt. Please see video. Best grilled using charcoal. Some people would boil the eggplant but we prefer grilling them since it gives you that smokey flavor
4. While the grilled eggplants are still warm, peel off the burnt skin. It is best to remove the skin while still hot because it peels off easily.
5. Stir until sugar and salt dissolves
6. Once peeled, flatten and widen the eggplant on a flat surface using a fork.
7. Soak the flattened eggplant on the vinegar mixture and place on your serving plate
8. Then top them with the diced tomato, ginger, onion, and red bell pepper
9. Lastly drizzle with the vinegar mixture
#EnsaladangTalong @EggplantSalad #Talong
OTHER RECIPES you might wanna try:
Recipe # 47: Carrot Cake | Carrot Loaf Cake | Carrot Muffins/Cupcake:
Recipe # 46: Simple Tortang Talong:
Recipe # 45: Chicken Cordon Blue:
Recipe # 44: Buko Pandan:
Recipe # 43: Lasagna:
Recipe # 42: Mango Ice Cream Cake:
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Cucumber/Tomato/Eggplants Salad #Shorts
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Eggplant Salad is a tasty and easy Lunch Idea
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⭐️ Eggplant salad is an easy and delicious recipe made with roasted or air-fried eggplant, chickpeas, and other crunchy seasonal vegetables. It's perfect as a make-ahead meal, for potlucks, and picnics.
⭐️ Ingredients
2 medium eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1 cup cherry tomatoes (chopped)
1 cup zucchini or cucumber (sliced)
½ cup black olives (sliced)
½ cup red onion (chopped)
1 cup yellow bell pepper (diced)
⅓ cup parsley (finely chopped)
½ pound pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
2 - 3 tablespoons extra virgin olive oil
2 - 3 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Metric:
1100 grams eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
230 grams chickpeas or 1½ cups of cooked chickpeas (drained)
160 grams cherry tomatoes (chopped)
130 grams zucchini or cucumber (sliced)
50 grams black olives (sliced)
60 grams red onion (chopped)
130 grams yellow bell pepper (diced)
10 grams parsley (finely chopped)
230 grams pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
40 grams extra virgin olive oil
45 grams lemon juice
3 grams salt
2 grams black pepper
BAKE eggplants in the oven for 20 minutes at 430°F or 220°C.
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to make and canning ROASTED EGGPLANT SALAD ? HEALTHY SALAD RECIPES
In this episode, I am sharing how to make and canning salad with roasted eggplant and paprika for winter, salad or antipasti recipe with roasted eggplant, and how to make a very delicious salad that can be used as an appetizer, starter as well as in sandwiches.
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Ingredients for roasted Eggplant salad
2 kilos of eggplant
1.5 kilos of capsicum
1.5-2 kg tomatoes
500 g green pepper
1.5 heads of garlic
optional chili pepper
half a bunch of parsley
half cup of oil (I used half olive and half sunflower oil)
half cup of vinegar (wine vinegar or apple cider vinegar)
1-1.5 tablespoons of sea salt
#healthysalad #eggplantrecipe #saladrecipe
How to Grill Any Vegetable on Griddle Pan or BBQ!
Cooking vegetables on the BBQ or griddle pan doesn’t have to be difficult, and the results can be absolutely delicious! With a little bit of know-how, you can prepare a wide range of veggies, from eggplant to mushrooms, potatoes, and carrots, and make them all taste amazing.
One key tip to keep in mind is that some vegetables, like potatoes and carrots, take longer to cook than others, so you’ll want to give them a head start. You can do this by boiling them for a few minutes before grilling or searing them on the BBQ or griddle pan.
Once your veggies are prepped and ready to go, it’s time to start cooking! The key here is to aim for a nice, even char on each vegetable. This will give them a delicious smoky flavor that pairs perfectly with the natural sweetness of the veggies.
Drizzling your cooked veggies with a dressing or sauce takes them to a whole new level. This can be something as simple as a little bit of olive oil and balsamic vinegar, or you could get more creative with a homemade pesto or even aioli.
Now, it’s important to note that your furry friend may not appreciate the meatless delicious smells wafting from your BBQ or griddle pan, but your guests certainly will! So next time you’re looking for a tasty and healthy side dish to serve at your next cookout, consider cooking up some delicious grilled veggies.
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Salads: Cucumber Tomato Avocado Salad Recipe - Natasha's Kitchen
This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad with a light, flavorful lemon dressing and freshness of cilantro.
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We sold our house and moved in with our parents last week while we search for our dream home. Working in Mom's kitchen is quite a treat - so much beautiful natural light, not to mention it's huge!!
SALAD INGREDIENTS:
►1 lb Roma tomatoes
►1 English cucumber
►½ medium red onion, sliced
►2 avocados, diced
►2 Tbsp extra virgin olive oil or sunflower oil
►Juice of 1 medium lemon (about 2 Tbsp)
►¼ cup (1/2 bunch) cilantro, chopped
►1 tsp sea salt or ¾ tsp table salt
►⅛ tsp black pepper
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