Philippines Ensaladang Talong (Eggplant Salad)
Ensaladang talong, or eggplant salad, is a simple yet flavorful Filipino dish made from grilled eggplant combined with fresh tomatoes, onions, and salted egg, seasoned with vinegar or calamansi juice. This salad highlights the Filipino affinity for smoky, tangy, and savory flavors, often complementing rich and fatty dishes such as grilled fish or pork. Historically, it reflects the resourcefulness of rural Filipinos, who transformed readily available and inexpensive ingredients into a beloved dish. It is a staple side dish in traditional Filipino meals, especially during gatherings and fiestas.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 medium-sized eggplants
- 2 medium tomatoes, diced
- 1 small onion, finely chopped
- 1 salted egg, sliced
- 3 Tbsp (45 ml) vinegar or calamansi juice
- 1 Tbsp (15 ml) fish sauce or soy sauce
- Salt, to taste
- Black pepper, to taste
Directions
- Grill the eggplants until the skin is charred and the flesh is soft. Cool and peel off the charred skin.
- Mash the eggplant flesh lightly with a fork and place it in a bowl.
- Add the diced tomatoes, onions, and salted egg.
- Drizzle with vinegar and season with salt, pepper, and fish sauce or soy sauce, if desired.
- Toss gently and serve as a side dish.
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