Like they do in Cavite, serve this chunky ensalada of kamote (sweet potato), kalabasa (squash), and roasted talong (eggplant) with your beef nilaga.
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!
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.