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In her book, Islas: A Celebration of Tropical Cooking, author Von Diaz takes a journey around the globe, capturing the creative and resilient cooking traditions of six different island nations. Ensaladang talong, a simple preparation of grilled eggplant, onion, and tomato, is a staple of the Philippines. It is often topped by the pungent, bright pink salted shrimp paste known as bagoong alamang, and served alongside steamed white rice and ripe mango. You can find bagoong alamang at Asian grocers or online, though it’s entirely optional for this dish. A little goes a long way, so Diaz suggests trying a dab with a slice of mango first to see how much you should add to your ensaladang talong. For a vegetarian alternative, Diaz recommends a paste of equal parts white miso and minced capers.