The next time you make beef nilaga, add extra kamote (sweet potato) and kalabasa (squash) to make this ensalada. Once soft, mash both into a bowl with roasted eggplant, then season with minced garlic, a dash of vinegar, and salt. Serve as a condiment alongside your steaming hot nilaga—like they do in Cavite!
Ingredients
Ingredients
- 7 eggplants
- 1 cup (about 125g) boiled kalabasa (squash)
- 1 cup (about 125g) boiled kamote (sweet potato)
- 4 garlic cloves, minced
- 1 tbsp white vinegar
- 1 tsp salt
Roast eggplants: Using a fork, puncture eggplants all over—just deep enough to go through the skin—with a fork. Brush eggplants with oil. Working one piece at a time and using tongs, hold eggplant over a medium open flame. Roast the skin on all sides, turning as needed, until the eggplant's purple skin has completely blackened. Transfer roasted eggplant to a large heatproof bowl or plate and cover in plastic wrap. Repeat with remaining eggplants. Set aside until cool to the touch.
If you don’t have a gas stove that can produce open fire, you can also roast the eggplants in the oven until soft. Use a piece of aluminum foil to cover your baking pan of eggplants, steaming them there. The steam helps with removing the skin.
Peel and mash eggplants: With clean fingers, peel off and discard the burnt eggplant skin until no black spots remain. Finely chop eggplant meat and transfer to a mixing bowl.
Finish ensalada: Add boiled kalabasa and kamote to a separate bowl. Mash until you get a chunky paste. Add mixture to the eggplant meat with minced garlic, white vinegar, and salt. Stir and mash together until well combined. Taste and season as needed.
Transfer ensalada to a small serving bowl, or divide into individual servings. Serve with beef nilaga and hot rice.
