Low Carb Ensaladang Talong (Roasted Eggplant Salad) Recipe
Prep Time
15 minutes
Total Time
40 minutes
Yield
4
servings
Ingredients
- 4 smalls Chinese eggplant (350 grams)
- Canola oil (for brushing)
- ¾ cup distilled white vinegar
- 4 tablespoons stevia (or other granulated Virta-friendly sweetener)
- ½ teaspoon ground black pepper (more or less to taste)
- 4 smalls tomato (diced)
- 2 smalls red onion (diced)
- 1 bird's eye chili (optional)
- fresh cilantro (chopped, for serving)
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
16
g
Protein
2
g
Fat
7
g
Calories
137
You scoured for the perfect low carb ensaladang talong (roasted eggplant salad), and now you're here. Wonderful! Devour just one bite of this keto recipe for ensaladang talong, and you will be amazed how so much scrumptious flavor can be packed into a single dish without wrecking your diet. Best of all, this low carb ensaladang talong recipe is so easy to prepare, a novice could make it. Ready to whip up the best low carb ensaladang talong you've prepared in your life? Read on!
Instructions
Roasting the eggplant:
- Brush canola oil to coat the skin of your eggplants.
- Prepare your grill, or turn on your gas range. If you have a few burners, then you can use 2-3 depending on how many you can handle. Using a pair of tongs over open fire, roast the eggplants for 10-12 minutes or until these are charred, blistered, and wrinkly. You will need to turn and flip your eggplants around. Keep an eye out on these and rotate the eggplants to cook all sides evenly.
- Once the eggplants are blistered and charred on the outside, the eggplants should be soft to the touch. You can puncture your eggplant with a fork to see if the thickest parts are cooked through.
- Leave the eggplants in foil for 5-10 minutes to allow them to rest and cool.
Dressing and topping:
- Prepare the dressing by mixing together the vinegar, sweetener, and pepper. Adjust to your taste.
- Toss together the diced tomatoes and onions (and chili if using) in the dressing. Set aside.
Preparing the salad (two options)
- (Option 1) Eggplant "Boats": Once the eggplants have cooled, slice in the center and open up carefully to “butterfly”. Using a spoon you can also carefully chop up the eggplant flesh in the center. The skin here acts as a bowl/container. Repeat this for the rest of the eggplants. Scoop the dressing/toppings mixture over the eggplants. Top with some cilantro.
- (Option 2) Everything Mixed Together: Peel the skin off the eggplants once it cools and cut up the eggplant flesh into shorter pieces and mix these all up in a bowl with the dressing and toppings, and cilantro. Enjoy this freshly made or refrigerate for a few hours before serving.