Filipino eggplant salad, ensaladang talong, is ready in about 20 minutes and asks almost nothing of you. Char the eggplant over an open flame, peel it, chop it, fold in a salted egg, make a quick cooked dressing, and you're done.
It's the kind of side dish that belongs next to everything: fried fish, grilled pork, a drizzle of my favorite dipping sauce, or a plain bowl of steamed rice on a night when cooking feels like too much to ask.
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Jump to:
- What Is Ensaladang Talong?
- Ensaladang Talong vs. Tortang Talong
- Why You'll Love This
- Ingredients
- Substitution and Additions
- How To Make Filipino Eggplant Salad
- Rose's Tips
- Variations
- What to Serve With This
- Storage
- Recipe FAQs
- More Filipino Recipes You'll Love
- Did you try this recipe?
- Ensaladang Talong (Filipino Eggplant Salad)
What Is Ensaladang Talong?
Ensaladang talong is a Filipino grilled eggplant salad made with fire-charred eggplant, tomatoes, onion, salted egg, and a tangy vinegar-based dressing. It's commonly served with grilled pork, fried fish, or steamed rice.
The smoky flavor comes from charring the eggplant directly over an open flame until tender. Combined with the creamy, briny salted egg and the bright dressing, it's a side dish with a lot going on for something this simple to make.
If you love that same smoky, charred flavor, try my Tuna Tortang Talong next, a savory Filipino eggplant omelette that works for breakfast, lunch, or dinner.
Ensaladang Talong vs. Tortang Talong
Both start with the same fire-charred eggplant, but that's where the similarity ends. Ensaladang talong stays a cold or room-temperature salad, tossed with salted egg, tomato, and a vinegar dressing. Tortang talong takes that same charred eggplant, mashes it flat, and cooks it into a fried omelette with egg.
If you're deciding between the two: ensaladang talong is the lighter side dish, meant to sit alongside something else on the plate. Tortang talong is the heartier option and can stand on its own as a light meal.
Why You'll Love This
- Ready in 20 minutes - Char the eggplant, make the dressing, toss and serve
- Big flavor, simple ingredients - Smoky eggplant, creamy salted egg, and a sweet tangy garlic vinegar dressing do all the work
- No oven needed - Just a gas stove burner and a small saucepan
- Works with almost anything - Fried fish, grilled pork, barbecue, steamed rice
- Classic Filipino combination - Salted egg and eggplant together is a pairing that's been on Filipino tables forever
Ingredients
You don't need much here. A few notes on what matters:
- Eggplant - Use large Filipino or Asian eggplant if you can find them. They're thinner and have a milder, less bitter flavor than the big Italian variety. Both work, but the thinner ones char faster and peel more easily.
- Salted egg - This is part of the recipe, not just a variation. The chopped salted egg adds a creamy, briny element that balances the tangy vinegar dressing and the smoky eggplant. Find them at any Asian grocery store, usually in the refrigerated section. They come pre-cooked and ready to use.
- Vinegar - Cane vinegar is the classic choice for Filipino cooking. It's slightly sweeter and less sharp than white distilled vinegar. Sukang Maasim or Datu Puti are easy to find at Asian grocery stores. White vinegar works in a pinch, just go a little lighter since it's sharper.
- Red onion - Raw red onion gives this salad crunch and a bit of bite that balances the sweet dressing. Dice it small so you get a little in every bite without it being overpowering.
See recipe card for quantities.
Substitution and Additions
- Tomatoes - Add diced Roma or grape tomatoes for a fresh, juicy bite and a more traditional ensaladang talong. Remove the seeds first if you want to keep the salad from getting watery.
- Salted egg substitute - Salted egg gives this salad its signature creamy, briny flavor, so it is best not to skip it. In a pinch, chopped hard-boiled egg can add creaminess, but the flavor will be milder.
- Optional add-ins - Add chopped fresh chilies for heat or a little cilantro or green onion for extra freshness.
How To Make Filipino Eggplant Salad
- Prep and Grill the Eggplant-Poke each eggplant a few times with a fork. This is important - it lets steam escape while it cooks so the eggplant doesn't burst over the flame. Place the eggplants directly over the gas stove burner on medium-high flame. Use tongs to turn them occasionally as the skin chars. You're looking for fully blackened skin all around and an inside that's completely soft when pressed. This takes about 10 to 15 minutes depending on the size of your eggplants. Don't rush this step. The char is the whole point.
- Peel and Chop - Let the grilled eggplants cool enough to handle comfortably, then peel off the charred skin. It comes off easily once the eggplant is fully cooked. Chop the softened eggplant into bite-sized pieces and place them in your serving bowl.
- Cook the Dressing- In a small saucepan, combine the vinegar, water, sugar, salt, black pepper, and garlic. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve. Cook for 1 to 2 minutes, then take it off the heat and let it cool slightly. Cooking the dressing is worth the extra two minutes. It softens the sharpness of the vinegar and the garlic, and the result is a rounder, more balanced dressing that pairs much better with the smoky eggplant and salted egg.
- Assemble and Serve - Add the diced tomatoes, red onion, and chopped salted egg to the bowl with the eggplant. Pour the warm dressing over everything and toss gently to combine. Let the salad sit for about 10 minutes before serving. This gives the eggplant time to soak up the dressing, and the flavors come together much better than if you serve it right away. Serve warm, at room temperature, or chilled.
Rose's Tips
- Don't skip the poking step. Eggplant holds a lot of steam. Poking it with a fork a few times before it goes on the flame prevents it from bursting and making a mess of your stove.
- Taste the dressing before pouring it on. Sweetness and sourness vary depending on your vinegar brand, so adjust with a pinch more sugar or a splash more vinegar before it goes over the eggplant, not after.
- Use duck eggs if you can find them. They're the traditional choice for salted egg and have a richer, more distinct yolk than the chicken version. Both work, but duck egg is worth seeking out if your store carries it.
- Don't over-mix once everything's combined. Toss gently just until the dressing coats everything. Overworking it breaks the eggplant down further and the salad turns mushy instead of holding its texture.
- Check for stubborn firm spots before you call it done. A knife tip should slide in with zero resistance anywhere on the eggplant. If one section resists, it needs more time over the flame even if the rest looks fully charred.
Variations
- Spicy version: Add thinly sliced siling labuyo, or bird's eye chili, to the dressing while it simmers. It adds heat without overpowering the rest of the dressing.
- Add shrimp paste: A small amount of bagoong stirred into the dressing adds a deep, savory umami layer that makes the whole salad more complex. Use just a teaspoon to start.
- Extra tomatoes: Some versions add more fresh diced tomatoes for sweetness and a little more body. If you love tomatoes, double the amount.
- Grilled version: If you have an outdoor grill going already, throw the eggplant right on it. The flavor is essentially the same as the stovetop method and it's one less thing to manage inside.
If you love this one, two more worth trying: my Filipino Salsa (KSP) is a fresh, uncooked tomato-based side with the same tangy energy, and pork binagoongan uses eggplant in a completely different, heartier way if you want something with more bold flavor.
What to Serve With This
- Fried fish. Tilapia, bangus, or any simply fried fish. The tangy dressing cuts right through the oil.
- Grilled pork or chicken barbecue. Classic pairing, the smokiness of the salad echoes the grill. My guide to Filipino grilled street food has 20 inihaw-style options to pick from, including chicken inasal.
- Steamed white rice. Pour a little of the leftover dressing over the rice. It's that good.
- Lechon paksiw. The vinegar in the dressing works well with the sour, savory notes in the dish. My lechon paksiw is a solid weeknight version if you want something hearty alongside this.
- Pork chops or grilled liempo. Anything with fat and char benefits from the bright acidity here. Serve it with grilled meat and a scoop of Java Rice for a simple, flavorful Filipino meal.
Storage
Store leftover ensaladang talong in an airtight container in the refrigerator for up to 3 days. The eggplant continues to absorb the dressing as it sits, which actually makes it taste better on day two. The salted egg stays fine in the fridge too.
This salad does not freeze well. The eggplant turns mushy after freezing and thawing, and the salted egg breaks down and gets watery.
Make ahead tip: You can grill and peel the eggplant up to a day in advance and store it in the fridge. Make the dressing fresh when you're ready to assemble. The whole salad comes together in about 5 minutes from there.
Recipe FAQs
Yes. Grill the eggplant on an outdoor grill over direct flame for the closest result. You can also broil it in the oven on a foil-lined sheet, flipping halfway through, until the skin blisters and the inside is completely soft. The oven version lacks a little of the deep smokiness but still makes a good salad.
Most Asian grocery stores carry them in the refrigerated section, usually near the tofu or fresh noodles. They come pre-cooked and ready to peel and chop. Duck eggs are traditional but chicken salted eggs work too. I got my salted eggs from Costco!
Cane vinegar, like Datu Puti, is the traditional choice and gives the dressing a mildly sweet, clean flavor. White distilled vinegar works but is sharper, so use a little less. Apple cider vinegar is a reasonable substitute if that's what you have.
You don't have to, but it makes a noticeable difference. Two minutes on the stove mellows the raw vinegar and garlic, giving you a softer, more balanced dressing. Raw dressing is sharper and can overwhelm the eggplant and salted egg.
The skin should be completely black and the eggplant should feel very soft when pressed with tongs. If there are firm spots, keep turning it over the flame. Undercooked eggplant has a spongy texture that doesn't work in this salad.
Yes. Some people actually prefer it cold. Let it come together at room temperature first so the eggplant can absorb the dressing, then refrigerate for at least 30 minutes before serving chilled.
More Filipino Recipes You'll Love
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Ensaladang Talong (Filipino Eggplant Salad)
Ingredients
For the Eggplant Salad
- 2 large eggplants
- 2 salted egg chopped
- ½ small red onion finely chopped
For the Garlic Vinegar Dressing
- ¼ cup cane vinegar or white vinegar in a pinch
- 2 tablespoons water
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
Optional Add-In
- 1 small tomato diced
Instructions
- Poke each eggplant a few times with a fork to allow steam to escape while it cooks.2 large eggplants
- Char the eggplants directly over the flame of a gas stove, turning occasionally with tongs, until the skin is fully blackened and the inside is completely soft, about 10 to 15 minutes.
- Cool the eggplants until easy to handle, then peel off and discard the charred skin.
- Chop the softened eggplant into bite-sized pieces and transfer to a serving bowl.
- Combine the vinegar, water, sugar, salt, black pepper, and minced garlic in a small saucepan.¼ cup cane vinegar, 2 tablespoons water, 2 tablespoons sugar, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 cloves garlic
- Simmer the dressing over medium heat for 1 to 2 minutes, stirring until the sugar and salt dissolve. Remove from the heat and let cool slightly.
- Add the chopped salted egg and red onion to the bowl of eggplant. Add diced tomato here, if using.2 salted egg, ½ small red onion, 1 small tomato
- Pour the warm garlic vinegar dressing over the salad and gently toss until combined.
- Rest the salad for about 10 minutes before serving so the eggplant can absorb the dressing.
- Serve warm, at room temperature, or chilled with fried fish, grilled pork, barbecue, or steamed rice.
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Notes
- Tomato is optional: Add diced tomato for extra freshness and juiciness. Roma tomato works well because it is less watery.
- Use Asian or Filipino eggplant when available: They char faster, peel easily, and have a milder flavor than large Italian eggplant.
- Do not skip poking the eggplant: This prevents steam from building up while the eggplant cooks over the flame.
- Char the skin fully: The blackened skin gives ensaladang talong its signature smoky flavor.
- No gas stove? Grill the eggplant outdoors or broil it on a foil-lined baking sheet, turning until tender and blistered.
- Cane vinegar is best: It gives the dressing a milder, slightly sweeter Filipino-style flavor. Use a little less white vinegar if substituting because it is sharper.
- Add heat: Stir sliced bird’s eye chili or siling labuyo into the dressing while it simmers.
- Make ahead: Prepare the salad ahead and chill until serving; the flavor improves as the eggplant absorbs the dressing.
- Storage: Refrigerate leftovers in an airtight container and enjoy chilled or at room temperature.
- Serving idea: Pair with fried fish, grilled pork, Filipino barbecue, or steamed rice for an easy meal.
Katie says
Made this for a BBQ over the weekend and it disappeared fast, everyone wanted the recipe!
Rose Sioson says
Hello Katie! That's great to hear, glad it was a hit at the BBQ. Nothing like a recipe request to know it landed.