One of the most popular salads in the Philippines is called Ensaladang Talong which consists of eggplant, tomato, onions, and patis (fish sauce). In other variations, hard boiled egg, green mango, or okra can be added, and instead of patis, garlic and spiced vinegar is used.
I created a fusion version using a green yellow heirloom tomato, baked Chinese eggplant, Thai chili, and patis. To make this dish vegan, I would season with sea salt or spiced vinegar.
This eggplant, tomato dish is wonderful because it is also gluten-free, dairy-free, egg-free, and soy-free.
Ingredients (2 servings):
- 2 Chinese eggplant
- 1 medium heirloom tomato
- 2 small chopped up Thai chilies
- 2 tsp patis (fish sauce) or use two pinches of sea salt or 2 tsp of spiced vinegar to make vegan
Massage the eggplant with skin on with olive oil and bake in oven at 350 degrees for 30 minutes. When eggplant is done baking, cool down, skin the eggplant and chop into small pieces.
Chop up the tomato and toss in a bowl with the eggplant. Mix in the patis.
Top with chopped Thai Chili for as much heat as you like