Charred eggplant tossed with tomato, onion and a tangy vinegar dressing, a refreshing Filipino side salad often paired with grilled fish.
Ensaladang talong charrs whole eggplant over an open flame until the skin blackens and the flesh turns smoky and soft, then flakes it apart and tosses it with diced tomato, onion and a simple vinegar dressing. Unlike heavier vegetable dishes, this salad stays light and bright, its smoky eggplant playing against the sharp acidity of vinegar and the freshness of raw onion and tomato. Traditionally served alongside grilled or fried fish as part of a larger Filipino meal, this salad's smokiness and tang provide a natural, refreshing counterpoint to richer, saltier dishes on the same table.
Serves 4
Grill or char the whole eggplants over an open flame or under a broiler, turning, until the skin is blackened all over and the flesh is soft, about 10-12 minutes.
Let cool slightly, then peel away the charred skin.
Peel the eggplant by hand rather than rinsing under water, since water washes away much of the smoky flavor that defines this salad.
Flake or roughly chop the smoky eggplant flesh.
Toss the eggplant with diced tomato and red onion.
Whisk vinegar, oil, salt and pepper, then pour over the salad and toss gently.
Garnish with cilantro and serve at room temperature.
Char the eggplant fully until the skin is completely black β this smoky flavor is the entire point of the dish, so don't stop too early.
Peel the charred skin by hand rather than rinsing it under water, which washes away much of the smoky flavor developed during grilling.
Dress the salad shortly before serving so the tomato and onion don't release too much liquid and dilute the flavor.
Adding flaked fried fish or shrimp turns this into a more substantial dish.
Some versions add a bit of fish sauce to the dressing for extra savory depth.
A version with grilled bell pepper added alongside the eggplant gives extra color and sweetness.
Refrigerate up to 2 days in an airtight container; the flavor holds up reasonably well, though it's best enjoyed fresh.
Ensaladang talong reflects a broader Southeast Asian tradition of charring eggplant for smoky depth, and in Filipino cuisine it's a common accompaniment to grilled or fried fish, providing acidity and freshness alongside richer main dishes.
Yes, roast at 220C/425F for about 30-40 minutes until fully soft, though you'll get less smokiness than from a direct flame.
Regular globe eggplant works too, though it may take slightly longer to char through to full softness.
Old or overripe eggplants can turn bitter when charred β choose firm, glossy eggplants for the best flavor.
Per serving (180g / 6.3 oz) Β· 4 servings total
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