From the recipe collection
Inihaw na Talong with Bagoong
Smoky grilled eggplant topped with tomato, onion, calamansi, and bagoong for a bright salty-sour vegetable side.
- Prep time
- 15 min
- Cook time
- 15–20 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Prick each eggplant once or twice so steam can escape.
- Grill over charcoal, gas flame, or under a broiler, turning until the skin is blackened and the flesh completely soft.
- Place in a covered bowl for 5 minutes, then peel while warm, leaving a few charred flecks for smoke.
- Drain any excessive liquid and flatten the eggplants gently on a serving plate.
- Mix tomatoes, onion, bagoong, calamansi, chili, and pepper.
- Taste the dressing before adding more bagoong; brands vary greatly in saltiness.
- Spoon over the warm eggplant and rest 5 minutes so the flesh absorbs the juices.
- Serve with grilled or fried fish and rice.