This Filipino eggplant salad is refreshing and delicious, made with grilled or fire-roasted eggplant, tomatoes, and red onion tossed in vinegar, sautéed shrimp paste, and a touch of sugar for balance. It is so good on its own or as a side dish to grilled or fried meats and seafood.
What is Ensaladang Talong? Ensaladang Talong or eggplant salad is a vegetarian side dish with eggplant, also known as aubergine, grilled over an open flame; the skin gets charred, imparting a smoky flavor, and the inside softens to a pulp. It is then mashed and tossed with tomatoes, onions, and somewhat of a vinaigrette dressing made with vinegar, shrimp paste, chilies, and extra-virgin olive oil — though not typically used in Filipino recipes. While other versions of this salad use green mango or salted egg, I kept this Ensaladang Talong recipe simple to highlight the beauty (and ease!) of grilling eggplant on the stove, making a smoky, custardy eggplant salad.
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Why you’ll love this recipe
- It's a substantial side dish that pairs well with just about anything.
- Grilling eggplant over direct flame on a gas stove brings out its smoky flavor.
- I love the simplicity of this salad and the ease of putting it together.
What you’ll need
Ingredient notes and substitutions
- Sautéed Shrimp Paste (Ginisang Bagoong Alamang): This umami-rich fermented shrimp paste is used as a condiment or a cooking ingredient in Filipino cuisine. For this recipe, you'll need the sautéed or cooked variety instead of the raw and pink shrimp paste. In a pinch, you can use fish sauce as a substitute.
- Eggplant: I like using Japanese or Chinese eggplant with their long and slender shape, fewer seeds, and flesh that is sweet and creamy compared to other varieties. It also cooks faster. You can also use Italian or (American) globe eggplant as well.
- Tomatoes: I used grape tomatoes, but you can use any kind. After chopping them, drain as much liquid as possible so the salad doesn't get watery.
- Vinegar: Use white, cane, or apple cider vinegar. You can use rice vinegar (also called rice wine vinegar) in a pinch, but reduce the sugar in the recipe as it is less acidic and has a sweet profile.
- Sugar: To balance the sour taste, I used granulated sugar. Any sugar should work. Start with 2 teaspoons of sugar or its equivalent. I used a total of 1 tablespoon (3 teaspoons) because I like it on the sweet side.
- Bird's Eye Chilies: This is an optional ingredient but adds a nice touch of heat. You can use any chili pepper you can tolerate or omit as you like.
- Green Herb: An optional ingredient for garnish, you can use parsley, basil, or cilantro — not a big deal if you don't have it.
How to make this recipe
Prepare the mix-ins: (1)Chop the tomatoes and drain excess liquid. (2)Slice the onion thinly and separate the layers. (3)Finely chop the chilies, if using.
Prepare the eggplant: (4)Pierce the eggplant with a fork several times so the steam can release as it cooks. (5)Arrange them on the grates on top of the burner and grill them over medium-high heat, depending on the size of the eggplant. Go with medium heat if the eggplant is too big to give them enough time to cook on the inside before the skin gets completely charred.
TIP: I used a metal wire rack positioned on top of the stove so the eggplants are easier to handle and don't fall off the grates.
(6)Turn the eggplant every few minutes using a pair of tongs. Depending on the size of the eggplant, this may take about 10 minutes. It's ready when the skin is all burnt and flaky, and the flesh is soft when pierced with a fork.
(7)When the eggplants are cool enough to handle, peel the blackened skin. (8)Use a spoon to remove any burnt bits left on the flesh. As an option, you can gently rinse them under running water.
Assemble: (9)Cut up the grilled eggplant, making them easier to mash.
(10)Place them in a bowl and mash with a fork.
(11)Add the tomatoes, onions, and chilies (if using). (12)Then add the vinegar, shrimp paste, sugar, olive oil, and some ground pepper.
(13)Combine them well. Taste and adjust.
Serve: You can refrigerate for a cold salad or have it right away. Ensaladang Talong pairs well with Grilled Pork Belly or Lechon Kawali. Garnish with some chopped herbs.
Frequently asked questions and tips
When cooked, eggplant tastes naturally sweet with a soft and creamy texture. It acts like a sponge and quickly absorbs the flavors it's cooked with.
No, the seeds are entirely edible. You don't need to remove them but make sure to strain any excess liquid, so the salad doesn't get watery.
Yes, you can. Place the eggplant on a baking sheet and poke holes on them. Roast them in the oven under the broiler and set on high. If they are large and need more time to cook on the inside, broil them on low. Rotate them every few minutes until completely charred with a soft center.
Air-fried eggplant is another option. It won't get you that smoky flavor from grilling over direct flame, but it will caramelize the eggplant, which is also lovely in an eggplant salad. Peel, cut into small pieces, and toss them in olive oil. Air fry them at 375°F (190°C) until golden for about 15 minutes, flipping or shaking the basket halfway through.
It sure is a healthy way to prepare the eggplant; however, it won't have the same smoky or caramelized flavor.
The key takeaway
If you have tried fire-roasted eggplant, you understand how good and easy it is to make. If you haven't, you really should give it a try.
Watch how I make it here
More appetizers and sides you may like
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📖 Recipe
Ensaladang Talong (Filipino Eggplant Salad)
Equipment
- Metal cooling rack or wire rack (optional)
Ingredients
- 1½ pounds (680 grams) eggplant, about 3 Chinese or Japanese variety (see note)
- 1 cup chopped tomatoes, about 130 grams (see note)
- ½ cup thinly sliced red onion, ½ small-size
- ¼ cup (64 grams) vinegar (see note)
- 2 teaspoons sautéed shrimp paste or ginisang bagoong alamang (see note)
- 2 teaspoons sugar, or more (see note)
- 1 tablespoon extra-virgin olive oil
- Black pepper to taste
- Bird's eye chilies optional (see note)
- Green herb - parsley, basil, or cilantro optional (see note)
Instructions
Prepare the mix-ins:
- Chop the tomatoes and drain excess liquid.
- Slice the onion thinly and separate the layers.
- Finely chop the chilies, if using.
Prepare the eggplant:
- Pierce the eggplant with a fork several times so the steam can release as it cooks.
- Arrange them on the grates on top of the burner and grill them over medium-high heat, depending on the size of the eggplant. Go with medium heat if the eggplant is too big to give them enough time to cook on the inside before the skin gets completely charred.TIP: I used a metal wire rack positioned on top of the stove so the eggplants are easier to handle and don't fall off the grates.
- Turn the eggplant every few minutes using a pair of tongs. Depending on the size of the eggplant, this may take about 10 minutes.
- It's ready when the skin is all burnt and flaky, and the flesh is soft when pierced with a fork.
- When the eggplants are cool enough to handle, peel the blackened skin. Use a spoon to remove any burnt bits left on the flesh. As an option, you can gently rinse them under running water.
Assemble:
- Cut up the grilled eggplant, making them easier to mash.
- Place them in a bowl and mash with a fork.
- Add the tomatoes, onions, chilies (if using), vinegar, shrimp paste, sugar, olive oil, and some ground pepper.
- Combine them well. Taste and adjust. Add salt, if necessary.
Serve:
- You can refrigerate for a cold salad or have it right away.
- Ensaladang Talong pairs well with Grilled Pork Belly or Lechon Kawali.
- Garnish with some chopped herbs.
Video
Notes
- Sautéed Shrimp Paste (Ginisang Bagoong Alamang): This umami-rich fermented shrimp paste is used as a condiment or a cooking ingredient in Filipino cuisine. For this recipe, you'll need the sautéed or cooked variety instead of the raw and pink shrimp paste. In a pinch, you can use fish sauce as a substitute.
- Eggplant: I like using Japanese or Chinese eggplant with their long and slender shape, fewer seeds, and flesh that is sweet and creamy compared to other varieties. It also cooks faster. You can also use Italian or (American) globe eggplant as well.
- Tomatoes: I used grape tomatoes, but you can use any kind. After chopping them, drain as much liquid as possible so the salad doesn't get watery.
- Vinegar: Use cane, apple cider, or white vinegar. You can use rice vinegar (also called rice wine vinegar) in a pinch, but reduce the sugar in the recipe as it is less acidic and has a sweet profile.
- Sugar: To balance the sour taste, I used granulated sugar. Any sugar should work. Start with 2 teaspoons of sugar or its equivalent. I used a total of 1 tablespoon (3 teaspoons) because I like it on the sweet side.
- Bird's Eye Chilies: This is an optional ingredient but adds a nice touch of heat. You can use any chili pepper you can tolerate or omit as you like.
- Green Herb: An optional ingredient for garnish, you can use parsley, basil, or cilantro — not a big deal if you don't have it.
Bim
Easy to prepare and a healthy side dish..
Nora
Yees! I agree! And also delicious. =)