Comments on: Grilled Talong (Eggplant) Salad

By: diaz

diaz — Tue, 14 Jun 2005 20:45:21 +0000

Yum! I ate this all the time while growing up, my parents
seasoned it with patis and a little lemon. So tasty!

By: baldwin

baldwin — Fri, 22 Apr 2005 08:47:26 +0000

Our family have done this for a long time, and it still is a favorite, especially with inihaw na tilapia. I sometimes even make it my main ulam, using bagoong alamang as sawsawan. Yum yum!

By: schatzli

schatzli — Thu, 21 Apr 2005 18:09:23 +0000

I will be happy to exchange my strogganof with this.
Thanks for this basic instruction ,will try if I can get it right- ako lang yata Pinay mahilig magluto but cant do this basic talong salad.

By: wysgal

wysgal — Thu, 21 Apr 2005 10:23:52 +0000

Yup I’ve tried placing post-charred eggplants in a bowl and covered with a kitchen towel — the “sweat” does wonders for getting the skin off easily.

By: Marketman

Marketman — Thu, 21 Apr 2005 01:10:34 +0000

Will try that the next time around. You can also place them in a paper bag and fold the top to let them steam in there for a while. It works for capsicums or peppers so it must work for eggplants as well. Thanks for this info.