Ensaladang Talong (Filipino Grilled Eggplant Salad)

Filipino Recipe

Ensaladang Talong

A smoky and refreshing Filipino eggplant salad with tomatoes, onions, and a bright vinegar dressing. Perfect with grilled fish, fried dishes, and warm rice.

Prep Time	10 mins	Cook Time	15 mins
Servings	4	Category	Side Dish

Ingredients

• 4 medium eggplants
• 2 medium ripe tomatoes, diced
• 1 small red onion, finely chopped
• 3 tablespoons cane vinegar
• 1 teaspoon sugar (optional)
• 1 tablespoon bagoong alamang or fish sauce (optional)
• Salt and black pepper, to taste
• 1 salted egg, chopped (optional)
• 1 small chili, sliced (optional)
• Calamansi juice, to taste (optional)

Instructions

1. Grill the eggplants over an open flame or broiler until the skin is charred and the flesh is soft.
2. Let them cool slightly, then peel off the charred skin.
3. Lay the peeled eggplants on a serving plate and flatten gently with a fork.
4. Top with tomatoes, onions, and salted egg if using.
5. Mix vinegar, sugar, bagoong or fish sauce, black pepper, and calamansi juice in a small bowl.
6. Pour the dressing over the eggplant mixture.
7. Serve immediately with grilled or fried dishes.

Chef’s Tips

• Char the eggplants well for the best smoky flavor.
• Cane vinegar gives a classic Filipino taste.
• Add salted egg for a richer version.
• Use a small amount of bagoong first, then adjust to taste.