Ensaladang Talong: Charred Eggplant Salad with Salted Egg
Recipe Guy
Filipino eggplant salad | Salted egg | Grilled side
Charred eggplant gives this salad a soft, smoky base for juicy tomatoes, red onion, and salted egg. Vinegar and calamansi supply a clean tartness, making ensaladang talong a useful counterpoint to grilled fish or rich pork.
Why make it: This version gives broiler and grill options so the salad can happen in an apartment kitchen or next to a backyard barbecue.
About This Recipe
The eggplant needs to soften throughout, not merely acquire dark patches on its skin. A covered rest helps the skin release before the flesh is torn into broad strips. Those irregular pieces catch the dressing without turning the salad into a mash.
Salted egg brings both richness and seasoning. That makes the fish sauce genuinely optional, especially alongside salty grilled food. Mix the tomatoes, onion, egg, and acids first, then fold in the eggplant with a light hand to preserve its texture.
Cooking Notes
- Drain liquid that collects around the peeled eggplant before assembling. Excess water can dilute the small amount of vinegar and citrus and leave dressing pooled underneath the salad.
- Slice the red onion thinly so it disperses among the soft eggplant strips. Thick wedges can dominate a bite that should also include tomato and salted egg.
Ingredient Notes
For the eggplant
Long Asian eggplants char quickly and peel easily. A broiler works well if you do not have a gas flame or grill.
For salted egg
Salted duck eggs are classic, but a jammy boiled egg with a pinch of salt can stand in when needed.
Ensaladang Talong Recipe
This version gives broiler and grill options so the salad can happen in an apartment kitchen or next to a backyard barbecue.
Shopping List
- Asian eggplants
- tomatoes
- red onion
- salted eggs
- cane vinegar
- calamansi or lemon
- fish sauce optional
- black pepper
- cilantro optional
- grilled meat or rice
Ingredients
Eggplant
- 4 long Asian eggplants
- 1 tablespoon neutral oil, optional for broiling
Salad
- 2 tomatoes, diced
- 1/4 red onion, thinly sliced
- 2 salted eggs, chopped
- 1 tablespoon cane vinegar
- 1 tablespoon calamansi or lemon juice
- 1 teaspoon fish sauce, optional
- Black pepper
For Serving
- Cilantro or green onion, optional
- Steamed rice
- Grilled fish or pork
Instructions
- Char eggplants over a flame, on a grill, or under a broiler until soft and smoky.
- Transfer to a covered bowl for 5 minutes, then peel off the skins.
- Tear or chop the eggplant into wide strips.
- Combine tomatoes, red onion, salted egg, vinegar, calamansi, and optional fish sauce.
- Fold in the eggplant gently so it stays in soft pieces.
- Taste and adjust with more acid or pepper.
- Serve at room temperature or lightly chilled.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Ensaladang Talong
- Char deeply: The smoky flavor is the backbone of the salad.
- Peel while warm: The skin releases more easily after steaming in a covered bowl.
- Go easy on salt: Salted egg and fish sauce can season the whole dish.
- Serve with rich food: The salad cuts through fried fish, grilled pork, or saucy ulam.
How To Serve And Store
Serve as a side with rice and grilled or fried dishes. Refrigerate for up to 2 days, though the tomatoes soften as they sit.
Common Questions
Can I make it without salted egg?
Yes. Use regular boiled egg or skip it for a lighter salad.
Can I roast globe eggplant?
Yes, but the texture will be chunkier and less traditional.
Can I add mango?
Green mango is excellent if you want more tart crunch.
Should it be served cold?
Room temperature is ideal, but chilled leftovers are still good.
Can I char the eggplant under a broiler?
Yes. Turn it as needed so the skin colors on several sides and the flesh becomes soft. Rest it in the covered bowl before peeling, just as you would after grilling.
Should I add fish sauce when using salted eggs?
It is optional. First combine the salted egg with the tomatoes, onion, vinegar, and citrus. Try that mixture with some eggplant; the egg may already provide enough salt for the whole salad.
What do you serve ensaladang talong with: fried fish, grilled pork, or something else? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
