Ensaladang Talong is a Filipino eggplant salad that 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!
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What is Ensaladang Talong?
Ensaladang Talong is a vegetable dish from the Philippines. It involves grilling eggplants over a flame until the skin chars, which gives the eggplant flesh a smoky flavor. It is then peeled, flattened, and dressed with vinegar, onion, and tomatoes to create a variety of textures and a refreshing bite.
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: If you're in the US, use Japanese or Chinese eggplant because they have sweet, creamy flesh and fewer seeds. Their long, slender shape also helps them cook quickly. If you can't find those, Italian or (American) globe eggplants will work in a pinch.
How to make this recipe
Step 1: Using a fork, poke holes in the eggplant several times for the steam to release as it cooks and prevent it from bursting.
Step 2: Grill them on top of the burner over medium-high heat. If you're working with larger eggplants, turn down the heat a bit so the insides get cooked through without the skin burning too quickly. Use tongs to rotate them every few minutes until the skin is completely charred and flaky, and the flesh feels soft.
As an option, you can also broil the eggplant: just poke holes in it, place it on a baking sheet, and set the broiler to high. For larger eggplants, use a lower setting and broil longer, turning every few minutes until they are charred and soft inside.
PRO TIP: Set a metal wire rack over your stove to keep the eggplant stable and make it easier to handle. This way, it won't slip through the grates.
Step 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.
Step 4: Cut up grilled eggplant and mash them in a bowl using a fork.
Step 5: Toss in 1 cup tomatoes, ½ cup onions (or shallots), and chilies (if using). Add ¼ cup vinegar (or lemon juice), ¼ cup shrimp paste, 2 teaspoons sugar, 1 tablespoon extra-virgin olive oil, and ground pepper to taste.
Stir everything together. The shrimp paste typically adds enough saltiness, but taste and adjust the salt and other seasonings as needed.
Ensaladang Talong can be refrigerated for later or enjoyed right away. It pairs wonderfully with grilled or fried dishes. For an extra touch of flavor, you can also add chopped herbs like cilantro or parsley.
You may also like Ensaladang Mangga (mango salad), Singkamas Salad (jicama salad), Ensaladang Pipino (cucumber salad), or Ensaladang Itlog na Maalat (salted egg salad).
Recipe FAQs
Eggplant is best grilled over an open flame; the skin gets charred, giving it a smoky flavor, and the inside softens to a pulp.
Some versions might add green mangoes or salted egg, but 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.
Boiling eggplant is a healthy way to prepare it; however, it won't have the same smoky or caramelized flavor.
What to serve with Ensaladang Talong
- Inihaw na Liempo: Grilled pork belly marinated in soy sauce, calamansi, banana ketchup, and garlic.
- Lechon Kawali: Fried pork belly; Air-fried Pork Belly is a healthier alternative.
- Chicken Inasal: Grilled chicken marinated in lemongrass, ginger, vinegar, and calamansi, then basted with annatto oil.
- Fried Fish: A simple crispy fried fish, with its golden crust and tender flesh.
- Inihaw na Tuna Belly: Marinated and grilled tuna belly slices.
Other appetizers and sides you may like
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📖 Recipe
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 sub: shallots
- ¼ cup vinegar sub: lemon juice
- 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 holes in the eggplant with a fork several times for the steam to release as it cooks, preventing it from bursting.
- 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.As an option, you can also broil the eggplant: just poke holes in it, place it on a baking sheet, and set the broiler to high. For larger eggplants, use a lower setting and broil longer, turning every few minutes until they are charred and soft inside.
- 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.
- Mash the eggplant flesh 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.
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.
Rej says
This elevates my simple ulam everytime! i love it!
Nora Reyes says
Thank you, Rej!
Cheryl says
Delicious! Just need to adjust my sugar to 1tsp next time since all that I have in my pantry are the sweet Alamang and sweet cherry tomatoes. Otherwise the recipe is perfect. This is currently my favorite ensaladang talong recipe. Thank you for sharing. 💕
Nora Rey says
Hi Cheryl, it's my pleasure! Thank you for your feedback and for making the necessary adjustments. You're right about the sugar, some even omit it entirely.
Jomelyn says
Im going to try this eggplant salad recipe soon. Thanks for the idea.
Nora Rey says
Thanks, Jomelyn! =)
Bim says
Easy to prepare and a healthy side dish..
Nora says
Yees! I agree! And also delicious. =)