Ensaladang Talong (Filipino Eggplant Salad) is smoky and custardy with grilled or fire-roasted eggplant tossed with vinegar and sautéed shrimp paste. So simple to make, yet so refreshing and delicious!
For the main dish, you may want to try Inihaw na Liempo (Grilled Pork Belly) or Lechon Kawali (Fried Pork Belly).
Jump to:
Ingredients you’ll need
Notes and substitutions
- Sautéed Shrimp Paste (Ginisang Bagoong Alamang): This is an umami-rich fermented shrimp paste used as a condiment or a cooking ingredient. You'll need the sautéed or cooked variety for this recipe. Although not the same, fish sauce can be used instead.
- Eggplant: In the US, use Japanese or Chinese eggplant with its sweet and creamy flesh. The seeds are fewer and the long, slender shape allows them to cook faster. You can use Italian or (American) globe eggplant in a pinch.
How to make this recipe
(1)Poke the eggplant with a fork several times for the steam to release as it cooks.
(2)Grill them on top of the burner over medium-high heat. Lower the heat if the eggplant is too large to allow the inside to cook before the skin chars completely. With a pair of tongs, turn them every few minutes until the skin is all burnt and flaky, and the flesh is soft.
PRO TIP: Place a metal wire rack on top of the stove so the eggplant is easier to handle and won't fall off the grates.
(3)Once cool enough to handle, peel the blackened skin. You can also rinse them gently under running water to remove any burnt bits on the flesh.
(4)Cut up grilled eggplant and mash them in a bowl using a fork.
(5)Toss in 1 cup tomatoes, ½ cup onions, and chilies (if using). Add ¼ cup vinegar, ¼ cup shrimp paste, 2 teaspoons sugar, 1 tablespoon extra-virgin olive oil, and ground pepper to taste. Mix them well. Taste and adjust as necessary.
Ensaladang Talong (Filipino Eggplant Salad) can be refrigerated or eaten right away. It goes well with grilled or fried dishes. Adding chopped herbs such as cilantro or parsley is an option.
Frequently asked questions
Eggplant is best grilled over an open flame; the skin gets charred, imparting a smoky flavor, and the inside softens to a pulp. While other versions add green mangoes or salted egg, tomatoes and red onion complement the dish beautifully. The sautéed shrimp paste adds umami flavor.
When cooked, eggplant tastes naturally sweet and has a creamy texture. Grilling or fire-roasting gives it a smoky taste. It absorbs the flavors of the food it is cooked with like a sponge.
Yes! Poke holes in the eggplant and place them on a baking sheet. Put them under the broiler on high. Broil them on low if they are large and need more time to cook. Turn them every few minutes until charred and soft in the center.
Yes. You won't get 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. Flip them or shake the basket halfway through.
It sure is a healthy way to prepare eggplant; however, it won't have the same smoky or caramelized flavor.
Other appetizers and sides you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Ensaladang Talong (Filipino Eggplant Salad)
Equipment
- Metal cooling rack or wire rack (optional)
Ingredients
- 1½ pounds Chinese or Japanese eggplant (see note)
- 1 cup chopped tomatoes
- ½ cup thinly sliced red onion
- ¼ cup vinegar
- 2 teaspoons sautéed shrimp paste or ginisang bagoong alamang (see note)
- 2 teaspoons sugar, or more
- 1 tablespoon extra-virgin olive oil
- Black pepper to taste
- Bird's eye chilies chopped (optional)
- Parsley, basil, or cilantro (optional)
Instructions
- Poke eggplant with a fork several times for the steam to release as it cooks.
- Grill them on top of the burner over medium-high heat. Lower the heat if the eggplant is too large to allow the inside to cook before the skin chars completely.
- With a pair of tongs, turn them every few minutes until the skin is all burnt and flaky, and the flesh is soft.
- Once cool enough to handle, peel the blackened skin. You can also rinse them gently under running water to remove any burnt bits on the flesh.
- Cut up grilled eggplant and mash them in a bowl using a fork.
- Toss in tomatoes, onions, and chilies (if using).
- Add vinegar, shrimp paste, sugar, olive oil, and ground pepper to taste. Mix them well. Taste and adjust as necessary.
Video
Notes
- Eggplant: It is best to use Japanese or Chinese eggplant with its sweet and creamy flesh. The seeds are fewer and the long, slender shape allows them to cook faster. You can use Italian or (American) globe eggplant in a pinch.
- Sautéed Shrimp Paste (Ginisang Bagoong Alamang): You'll need the sautéed or cooked variety for this recipe. Although not the same, fish sauce can be used instead.
Jomelyn
Im going to try this eggplant salad recipe soon. Thanks for the idea.
Nora Rey
Thanks, Jomelyn! =)
Bim
Easy to prepare and a healthy side dish..
Nora
Yees! I agree! And also delicious. =)