About this recipe

Ensaladang talong is a beloved Filipino eggplant salad made by charring whole eggplants directly over an open flame until the skin is blackened and the flesh is smoky and tender. The peeled eggplant is then dressed with a tangy mixture of vinegar, fish sauce, and aromatics, and topped with diced tomatoes, onion, and salted egg. It's a refreshing, smoky side dish that pairs beautifully with grilled meats and steamed rice — a staple on Filipino family tables.

Instructions

1. 1

   Place the whole filipino eggplant directly over a gas burner set to ^[medium-high flame], or on a grill grate over ^[high heat]. Using tongs, turn the filipino eggplant every 2–3 minutes until the skin is completely charred and blackened on all sides and the flesh feels very soft when pressed, about 12–15 minutes total. Transfer to a cutting board and let cool for 5 minutes.

2. 2

   Once cool enough to handle, peel off and discard the charred skin, keeping as much of the smoky flesh intact as possible. Gently press the filipino eggplant flat with a dipping fork or your hands, then cut or tear into rough strips. Arrange on a serving plate.

3. 3

   In a small mixing bowl, whisk together the cane vinegar, fish sauce, white sugar, and garlic minced until the white sugar dissolves. Taste and adjust — add more cane vinegar for tang or more fish sauce for saltiness. Drizzle in the olive oil if using and stir to combine.

4. 4

   Scatter the diced tomatoes and white onion over the flattened filipino eggplant. Arrange the sliced salted egg on top. Drizzle the dressing evenly over everything. Garnish with sliced green onions if desired. Serve immediately at room temperature alongside steamed rice and grilled meats.