• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Appetizers and Sides

    Ensaladang Talong (Filipino Eggplant Salad)

    Published: Jul 26, 2019 · Modified: Jan 27, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

    6 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Jump to Video Print Recipe

    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.

    Ensaladang talong in a bowl with a spoon.
    Jump to:
    • Why you’ll love this recipe
    • What you’ll need
    • Ingredient notes and substitutions
    • How to make this recipe
    • Frequently asked questions and tips
    • The key takeaway
    • Watch how I make it here
    • More appetizers and sides you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients include onion, sauteed shrimp paste, bird's eye chilies (optional), extra-virgin olive oil, sugar,  eggplant, tomatoes, and vinegar.
    Ground pepper is not in the picture.

    Ingredient notes and substitutions

    A jar of sauteed shrimp paste held on top of a cutting board.
    • 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.

    1. Chopping grape tomatoes on a cutting board. 2. Slicing a half of red onion thinly on a cutting board. 3. Chopping bird's eye chilies on a cutting board.

    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.

    4. Piercing the eggplant on the cutting board with a fork. 5. Arranging the eggplant on the metal rack on the stove using a pair of tongs.

    (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.

    6. Rotating the eggplant on the metal rack over

    (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.

    7. Peeling the blacked skin of the eggplant on a cutting board. 8. Removing small charred bits from the flesh of the eggplant using a spoon.

    Assemble: (9)Cut up the grilled eggplant, making them easier to mash.

    9. Cutting up the eggplant into small pieces using a knife on a cutting board.

    (10)Place them in a bowl and mash with a fork.

    10. Mashing the eggplant in the bowl using 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.

    11. Adding the shrimp paste to the mashed eggplant, tomatoes, onions, and chilies in the bowl. 12. Adding some ground pepper to the eggplant and other ingredient in the bowl.

    (13)Combine them well. Taste and adjust.

    13. Mixing the eggplant salad in the bowl using a fork.

    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.

    Eggplant salad in a bowl with a spoon and garnished with a green herb.

    Frequently asked questions and tips

    What does eggplant taste like?

    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.

    Do I need to remove the seeds of tomatoes?

    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.

    Can I roast eggplant in the oven?

    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.

    Can I cook eggplant in an air fryer?

    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.

    Can I boil eggplant?

    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

    • Chicken Empanada
    • Okoy or Ukoy (Shrimp and Vegetable Fritters)
    • Adobong Mani (Fried Peanuts)
    • How to Make Avocado Toast (8 Ways)
    Phone showing how to tag me on Instagram.

    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 served in a bowl

    Ensaladang Talong (Filipino Eggplant Salad)

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Side Dish, Snack
    Cuisine: Filipino
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 107kcal
    Author: Nora Rey
    Cost: $5-$6

    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)
    US Customary - Metric

    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.
    Broil in the oven: Place eggplants 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.
    In an Air Fryer: Peel the eggplant, 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.

    Nutrition

    Calories: 107kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 94mgPotassium: 507mgFiber: 6gSugar: 10gVitamin A: 350IUVitamin C: 10mgCalcium: 35mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
    « Grilled Pork Belly
    Calamansi Bars »
    6 shares
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. Bim

      January 26, 2022 at 3:20 pm

      Easy to prepare and a healthy side dish..

      Reply
      • Nora

        January 27, 2022 at 8:05 pm

        Yees! I agree! And also delicious. =)

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nora smiling at you

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly
    • Beef Stir Fry with Onions & Peppers
    • Mackerel in Olive Oil
    • Beef Caldereta
    • Buko Pandan Salad
    • Kamayan Feast

    Seasonal Desserts

    • Cheesecake Brownies from Brownie Mix
    • Brookie Bars from Brownie Mix
    • Oreo Brownies From Brownie Mix
    • Peanut Butter Brownies From Brownie Mix
    • Nutty Brownies From Brownie Mix
    • S'mores Brownies From Brownie Mix

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2022 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    6 shares