Name: Ensaladang Talong
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 pieces Eggplants (Preferably medium-sized for even roasting.); 2 pieces Tomatoes (Use ripe and juicy tomatoes.); 1 small Onion (Red onion is recommended for sweetness.); 2 tablespoons Cane vinegar (Can substitute with any vinegar.); 1 teaspoon Fish sauce (Optional for a non-vegetarian option.); 1 teaspoon Salt (Adjust to taste.); 1 pinch Black pepper (Freshly cracked is best.); 1 pinch Sugar (Optional, to balance sourness of tomatoes.)

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You ever just stand by the grill (or okay, open flame on the stovetop if you’re fancy like that), thinking about what makes a simple veggie dish taste so much like home? Filipino ensaladang talong always pops into my mind. I needed a quick side once, no time for anything too pretty – just cravings for something fresh and tangy. That’s when this dish shines. I mean, if you’ve ever tried Filipino grilled pork bbq, you know the sadness of eating it without the right sidekick. And for anyone trying to sneak healthy Filipino recipes into weeknight dinners, this is absolutely the secret hero.

Overview of ensaladang talong

Let’s just call it what it is – eggplant, but it’s in its most glorious form. Ensaladang talong might sound humble, but oh, the flavors. You roast (or char) the eggplant till it’s meltingly soft, then toss it with juicy tomatoes and sharp onion. Vinegar, a whisper of salt, it’s basically the salad people’s nonna wish they could make.

Every Filipino meal feels incomplete without something sour and punchy hanging out on the table, weaving in and out of bites. My family likes to squish it up onto our sinangag during breakfast around the holidays, sometimes fighting over the last salty-sour bite. Not kidding.

And if you’re here thinking, “Salad? Meh, that’s not my jam” – trust me, this is not any old leafy business. This is the kind of salad that makes you go for seconds before the rice is even on your plate.

“I thought I hated eggplant until someone handed me a bowl of ensaladang talong at a party. I’ve been obsessed ever since. It’s now part of every BBQ I host.”
– Jen from Los Angeles

Roasting eggplant

Alright. The magic’s in the roast. Filipino ensaladang talong isn’t boiled or steamed – that’s just…nah, don’t do it. You want that char, that smoky skin, all over the eggplant. Some folks stick the eggplant over an open stove flame, flip it until the skin looks kinda burnt but the inside goes all soft and silky. Takes about 10-15 minutes, depending on the size. You want to hear that sizzle and pop, even if your smoke alarm freaks out for a second. Cool it down, peel the skin (it slides off), then lay the eggplants flat and mash ’em a little.

Pro tip: Do this in advance if you like room-temp salads. Otherwise, you’ll burn your fingers and probably say some words when trying to peel hot eggplant. (Been there.)

This roasting trick? It makes all the difference compared to just slapping raw veggies together, I promise.

Preparing dressing

Dressing for ensaladang talong is…laughably simple. And I mean that with genuine affection. Splash some cane vinegar (or literally any vinegar you have), maybe a glug of fish sauce if you aren’t vegetarian, then humble salt and a bit of black pepper. That’s pretty much it. Sometimes I go wild and add a pinch of sugar if the tomatoes are a little too sour, but honestly? You taste, you adjust, you do you.

The beauty really is in how flexible this is. My cousin swears by patis while my aunt camps out on team bagoong (fermented shrimp paste). Tweak until it makes your eyebrows jump a little when you taste it. That’s how you know it’s right.

Swirl it around, don’t worry about being gentle. Let that dressing hang out with the eggplant – it needs to soak in.

Mixing vegetables

It’s time to play – I like mixing big chunks and tiny dice for different texture. Use ripe tomatoes, as red and juicy as you can snag. White or red onion both work, but red is slightly sweeter. Toss them over your mashed eggplant.

Don’t overmix, just kind of fold the whole mess until things are hugging each other. Every forkful should capture eggplant, onion, and tomato. If you’re brave (or stubborn like me sometimes), toss in chilies. Sili labuyo for the heat chasers, but honestly… even a slice or two goes a long way.

Notice, there’s no heavy science here. Filipino dishes like this are soulful and, yeah, a bit forgiving. If you mix too hard and things look messy – congrats. That’s exactly how you want it.

Serving as side dish

Here’s the best part. This isn’t just “salad” for the sake of having greens. It’s a jack-of-all-trades sidekick at the Filipino table. Throw it next to a big plate of rice and something meaty, especially grilled stuff, and watch it leap from “meh” to “wow, five-star restaurant” in a second.

Some ideas if you’re running dry:

Serve with grilled pork or fish for a smokier meal.
Top leftover sinangag and add fried egg for a killer breakfast.
Pair with rich, saucy mains for instant flavor balance.
Add to a plate of kid-friendly Filipino recipes to sneak in veggies for picky eaters.

Don’t worry if it sits out a bit – ensaladang talong gets even better as the flavors hang out. Sometimes I find myself eating it straight from the fridge, no shame, fork in hand.

Flavor tips

Got a few flavor hacks up my sleeve (filipino mom-approved). If you want it extra zingy, add more vinegar. Like it salty? Bagoong instead of salt gives that deep umami kick. Tomato too sharp? Sneak in a pinch of sugar. If I’m feeling bougie, I’ll slice thin bits of salted egg and scatter them on top.

And here’s something funny: every region in the Philippines has a different “secret” to their ensaladang talong. Some insist on calamansi juice, others add green mango. The point is, don’t stress about being perfect – make it how YOU like it, seriously.

Food should be fun. You know what I mean?

Variations

Endless, endless, endless. Just when you think you’ve tasted them all, some tita shows up with a version you never considered. Sometimes it’s as simple as adding diced salted eggs. Other times, it’s swapping red onions for green or sweet Maui onions from Hawaii.

Some folks toss in crumbled chicharon for a crunchy, porky hit. My barkada likes to do a spicy style with pickled chilies. For the health-conscious (if you’re looking for more healthy Filipino recipes), take out the fish sauce, go for coconut vinegar, and add extra tomatoes.

One last curveball – I’ve seen people fold in roasted bell pepper strips or blanched okra. Now, that’s getting creative. And you know what? Never had a bad batch yet.

Honestly, if you get a craving for something bright and unforgettable, Filipino ensaladang talong is pure joy and so easy, you’ll feel like a kitchen superstar. Want the nitty gritty or need to see this salad in action? I always check sites like Ensaladang Talong Recipe (Filipino Eggplant Salad), The Foodie Takes Flight, and another favorite for quick tips, Eggplant Salad (Ensaladang Talong). Give it a try and let me know what your twist tastes like!

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