I know for a fact that preparing ensaladang talong takes a bit of patience, grilling or boiling the eggplants first to loosen up the skin for easy peeling. Despite craving for this dish countless times before, I rarely make this dish at home because the mister isn’t big on eggplants. Imagine my joy when it was served on Josiet’s table! Josiet’s ensaladang talong is made with gata, or coconut milk, an ingredient that you don’t usually find in the Ilonggo version of this dish. However, I prefer putting coconut milk for a creamier and tastier flavor, as what most Visayans from Central Visayas and Mindanao put in most of their kilawin/kinilaw dishes. The vinegar she put was just the right amount to give it a tangy goodness. For me, having the ensaladang talong again after so many years made me feel like I was at home in Roxas!
Many thanks to dear Josiet for hosting our lunch this week. Galit-galit muna kaming lahat while on the table but we were back to our normal chatty, funny selves after dessert! *lol* Next time will be at my house, hopefully, as soon as my visitors have gone and I’ve settled back to my normal routine.