Party Favorite

May 21, 2012 § 6 Comments

This is not about fancy food fare.  This salad accompanies almost any ‘inihaw” (grilled) dish that might be served during a fiesta or in my case, any gatherings at home.  Easy to put together and never fails to liven up a table of food fare.  I think this dish paved the way to my loving eggplants.

This month’s KCC challenge (hosted by Elizabeth and Dudut) was to feature a regional “Fiesta” specialty of one’s province.  I grew up in Quezon City and fiestas I only came to know (and sometimes attend) when I am a grown up already.  But this refreshing ensalada (salad) is almost always present during parties thrown at home so I think it should count as the family specialty.

Ensaladang Talong

The roasted flavor of the eggplant is the key that gives this dish a hint of the “ihaw” or charred flavor while the sili (chili) gives it a nice kick.

What you need:

  • 2 tbsps. shallots, thinly sliced
  • 1 salad tomato, diced
  • 1 small green or red bell pepper
  • 1 green finger chili (siling pangsigang), seed, deveined and chopped
  • 3 eggplants (about 150g. / pc)
  • ½ tsp salt
  • ¼ tsp ground pepper

What you do:

  1. Roast the eggplants directly over an open fire until charred or in the oven.  Allow to cool.  Peel the eggplants and discard stems.
  2. Cut the peeled eggplants into small chunks.  Season with salt and pepper.
  3. Mix all other ingredients together and drizzle with Coconut Vinaigrette.
  4. Garnish with the remaining portions of the bell peppers and green finger chili.

Coconut Vinaigrette

What you need:

  • 1/8 cup coconut cream
  • 1 gm. ginger, peeled and minced.
  • ½ green finger chili, seed, deveined and chopped
  • 1 tbsp vinegar (I used sukang niyog)
  • salt and pepper to taste

What you do:

  1. Combine coconut cream, ginger, green finger, chili and vinegar in a bowl.  Stir well.
  2. Season with salt and pepper.  Stir well.  Taste and adjust seasoning.  Stir again.
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