Filipino Ensaladang Talong (Grilled Eggplant and Herb Salad)

About This Recipe

Ensaladang talong is a simple, smoky Filipino salad built on charred eggplant, chopped and tossed with tomato, onion, and a sharp vinegar-based dressing. It's a common accompaniment to grilled or fried dishes across the Philippines, valued for the way its acidity and smokiness cut through rich, fatty mains like fried fish or grilled pork. The technique is almost entirely about the eggplant: it's grilled or charred whole over direct heat until the skin blackens and blisters and the flesh turns completely soft, then peeled and roughly chopped while still warm so it absorbs the dressing better. Fresh herbs -- typically a mix of what's on hand, here leaning on parsley and mint -- are added at the end to keep their color and brightness rather than wilting into the dressing. Served at room temperature, ensaladang talong is unpretentious, fast, and a good example of how Filipino cooking builds big flavor from a handful of humble ingredients handled with the right technique.

Ingredients

Serves 6

• 2long Asian eggplants
• 2tomatoes(diced)
• 1red onion(thinly sliced)
• 3 tbspwhite vinegar or cane vinegar
• 1 tbspfish sauce
• 0.5 tspsugar
• 0.25 tspblack pepper
• 2 tbspchopped parsley
• 1 tbspchopped mint
• 1 tbspoil

Instructions

1. 1

   Char the eggplant

   Grill or roast eggplants over direct flame or under a broiler, turning occasionally, until the skin is fully blackened and the flesh is soft, 8-10 minutes.

2. 2

   Peel and chop

   Once cool enough to handle, peel off the charred skin and roughly chop the flesh while still warm.

3. 3

   Make the dressing

   Whisk together vinegar, fish sauce, sugar, black pepper, and oil in a small bowl.

4. 4

   Combine vegetables

   In a bowl, combine the chopped eggplant, tomato, and red onion.

5. 5

   Dress and toss

   Pour the dressing over the vegetables and toss gently until evenly coated.

6. 6

   Finish with herbs

   Fold in parsley and mint just before serving, at room temperature.

Variations

• •

  Add flaked grilled fish or shrimp for a heartier main-dish salad.

• •

  Use a splash of calamansi juice alongside or instead of vinegar for a fruitier acidity.

• •

  Add sliced salted egg on top, a common Filipino salad garnish.

Storage

Best eaten the same day while the eggplant is fresh, though it keeps refrigerated for up to 2 days. Bring to room temperature before serving if made ahead.

Frequently Asked Questions