Ensaladang Talong: Charred Eggplant Salad with Salted Egg
Dan
Filipino eggplant salad | Salted egg | Grilled side
Ensaladang talong is smoky, juicy, and bright, with charred eggplant, tomatoes, onion, vinegar, and salted egg doing more than a side dish should.
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.
Fresh From the Kitchen
What Is Ensaladang Talong?
Ensaladang talong is a Filipino eggplant salad made with charred or grilled eggplant, tomato, onion, vinegar or calamansi, and often salted egg.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
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.
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.
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.
