Low Carb Ensaladang Talong (Roasted Eggplant Salad) Recipe

Roasting the eggplant:

1. Brush canola oil to coat the skin of your eggplants.
2. 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.
3. 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.
4. Leave the eggplants in foil for 5-10 minutes to allow them to rest and cool.

Dressing and topping:

1. Prepare the dressing by mixing together the vinegar, sweetener, and pepper. Adjust to your taste.
2. Toss together the diced tomatoes and onions (and chili if using) in the dressing. Set aside.

Preparing the salad (two options)

1. (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.
2. (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.