Ensaladang Talong (Eggplant Salad) always comes to mind when I want something fresh but also ridiculously simple. You know those days when you’re tired of the same old lettuce and tomato routine, or just need something zippy to cut through a rich meal? Yeah, for me, that’s when this humble Filipino gem saves my taste buds. It hits all the right notes: smoky, tangy, bright. Actually, this salad is a classic back home, and if you have a grill or even just a stovetop, you can totally make it. Before I show you how, you might want to check the details at the classic Ensaladang Talong Eggplant Salad with tomato and onion or maybe, just for good measure, peek at the Tortang Talong Filipino Eggplant Omelette for another eggplant twist. Alright, let’s dig in. 
Ingredients
Ok, so for this, you don’t need a pantry that looks like a grocery store. Really, this is pantry-raider level easy. Here’s the short list:
- 2 large Asian eggplants (long ones, not those stout globe ones, trust me)
- 1 big tomato (ripe ones make all the difference)
- 1 red onion (or white, if that’s what’s around)
- 1 or 2 calamansi (or use a lime if you’re outside the Philippines)
- Fish sauce (patis) or salt for those who prefer it veggie-friendly
- Cracked black pepper—I feel like this is optional, but I always add
- Optional: chopped chili, if you like a whack of heat
See? Told ya, nothing wild or high-falutin’ here. Grab those staples, and you’re halfway to a five-star restaurant salad at home. 
Preparation
Alright, confession time. I hate eggplants in their raw form—just me? But grilling or roasting totally changes the flavor. First, poke your eggplants with a fork a bit (prevents kaboom moments, trust me, I’ve learned the hard way). Pop them straight over an open flame or grill, turning occasionally until the skin’s charred and the flesh feels soft.
While those babies are cooling enough to handle, chop your tomato and onion into bite-sized bits. If you’re using calamansi, slice them in half. Set out your fish sauce or salt, and have pepper standing by.
Once the eggplants are cool, peel off the charred skin. The inside should pull away in strips. Plop the flesh onto a plate and mash it quickly with a fork (don’t stress about making it pretty, rustic is the vibe here).
Mix in your tomato, onion, and calamansi juice. Season with fish sauce or salt, and that black pepper (and chili if you want your mouth to tingle just a little). Toss or just stir it up right on the plate—no need for a separate mixing bowl unless you like extra dishes to wash.
I was never big on salads before, but Ensaladang Talong changed everything for me. This recipe is honestly the reason I keep buying eggplants at the market. So easy, but wow—so much flavor.
Grilling Instructions
Let’s talk about how to nail the smoky flavor, ’cause that’s really what makes this eggplant salad next-level. Ideally, use an open-flame grill (gas stove-top also works, just put the eggplant straight on the burner and babysit it). Blackened skin is not a sign of failure—it’s your secret weapon.
Rotate them with tongs every couple of minutes, making sure all sides get a little charred love. The eggplant should look totally burnt on the outside but feel soft to the touch (kind of collapses a little when you squeeze it).
No grill? Don’t worry. Bake them in the oven at 400°F until wrinkled and soft, or even use a broiler, flipping halfway. The flavor isn’t quite the same, but it’ll still work.
Just don’t skip the charring. It pulls the whole dish together and creates that outdoorsy, almost campfire taste. I swear, people will think you spent hours prepping, when honestly, you’re just hanging out in the kitchen snacking on onion slices.
Serving Suggestions
Let’s be honest, I could eat ensaladang talong as a meal, but it’s really meant as a side. Here’s how I usually bring it to the table:
- Pile it next to grilled pork or fish, especially if you’re doing a Filipino-style spread.
- Scoop it over hot steamed rice and drizzle with a bit more fish sauce. Simple but, man, it’s satisfying.
- On a hot day, chill it first and serve with fried tilapia or bangus.
- If you’re feeling bold, slap some on top of toast, add a poached egg, and pretend you’re at a quirky brunch spot.
That’s it! It fits literally anywhere you want a punch of brightness and a little hit of acidity. Pro tip: Ensaladang talong with tomato and onion is also perfect if you need to balance out all those rich, heavy dishes on the table.
Common Questions
Q: What kind of eggplant should I use?
A: Asian/Filipino eggplants are the real deal, but if you can only find globe eggplants, just slice them lengthwise so the flesh cooks evenly.
Q: Can I make ensaladang talong vegan?
A: Absolutely. Just skip the fish sauce and stick with salt or add a dash of soy sauce.
Q: How long can I keep ensaladang talong in the fridge?
A: Honestly, it’s best fresh—eggplant can go weirdly mushy after a day, but you’ll get away with 24 hours, tops.
Q: Is it really spicy?
A: Only if you toss in chili. It’s traditionally mild, but hey, you’re the boss in your kitchen.
Q: What goes best with this salad?
A: Anything grilled. Pork belly, bangus (milkfish), and honestly, even just plain rice.
Time to Make Ensaladang Talong at Home
Ok, after all that, if you still haven’t tried this dish, what are you waiting for? This easy ensaladang talong recipe is truly a Filipino comfort classic that takes regular eggplant and transforms it into something wickedly delicious. If you want more ideas, check out the Eggplant Salad (Ensaladang Talong) or revisit the classic ensaladang talong eggplant salad with tomato and onion. Both are packed with helpful tips. And for a total flip, here’s a tasty tortang talong Filipino eggplant omelette. So go on. Fire up those burners, embrace the mess, and taste how fun easy home Filipino food should be.
Ensaladang Talong
Ingredients
Main Ingredients
- 2 large Asian eggplants Long Asian eggplants preferred
- 1 large tomato Ripe tomatoes enhance flavor
- 1 large red onion White onion can be used as an alternative
- 1-2 pieces calamansi Can substitute with lime
- fish sauce or salt Use fish sauce for non-vegetarian; salt for vegan option
- cracked black pepper Optional but recommended
- chopped chili Optional for added heat
Instructions
Preparation
- Poke the eggplants with a fork to prevent them from bursting.
- Grill them over an open flame, turning occasionally until the skin is charred and the flesh feels soft.
- Allow the grilled eggplants to cool, then peel off the charred skin.
- Mash the flesh of the eggplants in a plate.
- Chop the tomato and onion into bite-sized pieces.
- Slice the calamansi in half.
- Mix the mashed eggplant with chopped tomato, onion, calamansi juice, fish sauce or salt, black pepper, and chili (if using).
Serving Suggestions
- Serve next to grilled pork or fish.
- Scoop it over hot steamed rice and drizzle with more fish sauce.
- Chill before serving with fried tilapia or bangus.
- Serve on toast with a poached egg.