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    Home » Recipes » Filipino Recipes

    Grilled Eggplant with Vinegar and Coconut Milk (Ensaladang Talong with Gata)

    Published: Nov 6, 2020 / Updated: Aug 15, 2021 by Adelyn

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    Grilled Eggplant with Vinegar and Coconut Milk is a wonderful side dish besides your meat or fish dish during meal times. It is sour with a taste of creamy coconut flavor. In the Philippines, we call this dish Kinilaw na Talong or Ensaladang Talong.

    eggplant salad on white bowl
    Jump to:
    • Recipe Ingredients
    • HOW TO MAKE THIS RECIPE
    • What Kind of Eggplant to Buy?
    • Testing the Eggplant
    • Tips
    • Other Recipes You Might Also Like
    • Recipe
    • Comments

    Recipe Ingredients

    • Japanese or Chinese eggplants
    • Coconut milk
    • White vinegar
    • Lemon juice
    • Onion
    • Ginger
    • Tomato
    • Salt to taste

    HOW TO MAKE THIS RECIPE

    1. Preheat convection oven to 375 degrees F.
    2. Using a knife, pierced each eggplant around 4-5 times. Place eggplant on a baking tray and bake for 20-25 minutes at 375 degrees F.
    3. Let the eggplant cool down, then remove the skin and put it into a large dish. Remove the head after removing the skin.
    4. Cut eggplants 2 inches in length. Shred the eggplant using 2 forks, then lightly mush it with a fork. Be careful not overly mushed the eggplants.
    5. Add the coconut milk, vinegar, lemon juice, onion, ginger, and tomato.
    6. Season with salt to taste.
    7. Enjoy.
    eggplant in white bowl

    What Kind of Eggplant to Buy?

    For this recipe, I recommend buying Japanese or Chinese eggplants. They are long and slender in shape. If you use the round and fat eggplants, the cooking time will be different.

    Testing the Eggplant

    You want to make sure the eggplant is not overcooked otherwise it will get too mushy. Test the eggplant using a fork, lightly press the eggplant. It should still feel firm but not too soft when you press it. I usually bake mine for around 20 minutes in the convection oven.

    Tips

    Remove the head of the eggplant after removing the skin. I use the head of the eggplant to have a good grip on it when removing the skin.

    Be careful how much salt you add. I find the coconut milk makes the dish less salty than it really is. You could keep adding lots of salt and it would taste less salty.

    eggplant salad on white bowl

    Other Recipes You Might Also Like

    • Beef Ribs Sinigang with Lemon Juice
    • Sautéed String Beans (Adobong Sitaw) with Bacon
    • Sautéed Ampalaya (Bitter Melon) with Eggs

    Recipe

    eggplant with tomatoes and ginger on white bowl.

    Grilled Eggplant in Vinegar and Coconut Milk (Ensaladang Talong with Gata)

    Grilled Eggplant with Vinegar and Coconut Milk is a wonderful side dish beside your meat or fish dish during meal times. It is sour with a taste of creamy coconut flavor.
    5 from 1 vote
    Print Rate Facebook Pin
    Cuisine: Filipino
    Course: Side Dish
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Calories: 134kcal
    Author: Adelyn

    Ingredients

    • 4 medium-size Japanese or Chinese eggplants
    • ½ cup coconut milk
    • 2 tablespoons white vinegar
    • 1 tablespoon lemon juice
    • 1 small-sized chopped onion
    • 2- inch thumb size ginger – lightly pounded
    • 1 medium chopped tomato
    • ½ teaspoon salt or as needed
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    Instructions

    • Preheat convection oven to 375 degrees F.
    • Using a knife, pierced each eggplant around 4-5 times. Place eggplant on a baking tray and bake for 20-25 minutes at 375 degrees F.
    • Let the eggplant cool down, then remove the skin and put it into a large dish. Remove the head after removing the skin.
    • Cut eggplants 2 inches in length. Shred the eggplant using 2 forks, then lightly mush it with a fork. Be careful not overly mushed the eggplants.
    • Add the coconut milk, vinegar, lemon juice, onion, ginger, and tomato.
    • Season with salt to taste.
    • Enjoy.

    Notes

    • I recommend buying Japanese or Chinese eggplants.
    • Be careful how much salt you add. I find the coconut milk makes the dish less salty than it really is. You could keep adding lots of salt and it would taste less salty.

    Nutrition

    Calories: 134kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 302mg | Potassium: 707mg | Fiber: 8g | Sugar: 10g | Vitamin A: 308IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg
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    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

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