How To Make Ensaladang Talong - Best Recipe | Charleston Magazine

Ingredients

• 1 lb. Chinese eggplants, from H&L Market
• 1/4 cup thinly sliced white onion
• 1/4 cup white grape halves
• 1/4 cup canned lychee, drained and sliced
• 1/2 cup piquanté peppers, drained and sliced
• 1/4 cup diced cucumber
• 1/3 cup local honey
• 1/3 cup white miso paste
• 1/3 cup apple cider vinegar
• Diamond Crystal kosher salt and pepper, to taste
• 5 mint leaves
• 3 Tbs. chopped fresh parsley