Filipino Eggplant Salad with Salted Egg (Ensaladang Talong)
Filipino eggplant salad, or ensaladang talong, combines smoky flame-charred eggplant with creamy salted egg, red onion, and a sweet-tangy garlic vinegar dressing. This easy Filipino side dish is delicious with fried fish, grilled pork, barbecue, or steamed rice.
Servings: 4 servings
Calories: 118kcal
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.
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.
Nutrition
Calories: 118kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 760mg | Potassium: 540mg | Fiber: 6g | Sugar: 16g
