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Ensaladang Talong

Ensaladang Talong

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.

4 servings · Prep 15 min · Cook 20 min · Total 35 min

Southeast Asian · Salad · Side Dish

Ingredients

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Main

  • 4 medium Filipino eggplant (talong) long, slender variety preferred
  • 2 medium ripe tomatoes diced
  • 1 medium white onion finely diced
  • 2 whole salted eggs (itlog na maalat) peeled and sliced or crumbled
  • 2 stalks green onions thinly sliced

Dressing

  • 3 tbsp cane vinegar or white cane vinegar; sukang maasim
  • white cane vinegar
  • 1 tbsp fish sauce patis; adjust
  • 1 tsp white sugar
  • 2 cloves garlic minced
  • 2 tbsp extra-virgin olive oil or neutral cooking oil
  • neutral cooking oil

Equipment

  • Stovetop
  • Grill
  • Mixing Bowl
  • Serving Plate
  • Whisk
  • Spatula
  • Knife
  • Tongs
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Dipping Fork
  • Grater

Instructions

  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. 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. 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. 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.