- 4 pcs grill eggplant
- 2 pcs medium tomatoes chopped
- 1 medium onion minced
- 3 cloves garlic and 1 pc finger chili pepper sliced
- 2 tsp sugar, 1 tsp. salt and pepper
- 1/4 cup of vinegar
- 1 tbsp olive oil
- Grill the eggplant then peel off the skin and cut the stems.
- In a mixing bowl, lightly mash the eggplant using a fork.
- Add the onion, tomatoes, garlic, chili pepper, sugar, vinegar, and olive oil. Mix well.
- Serve and Enjoy the ensaladang talong!