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Ensaladang talong in our family is normally served alongside grilled meats and fish, but I’ve come to love it equally as much with a warm, buttered toast as a snack! Charring the eggplants gives this Filipino eggplant salad its characteristic smoky, roasted flavor, all balanced with sweet tomatoes, onions, and calamansi juice for brightness.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Eggplants: Go for medium-sized Chinese or Japanese eggplants, which makes them ideal due to their thin skin, tender flesh, and relatively few seeds. Globe eggplants could also work, just note that their thicker flesh takes longer to cook and may need additional mashing/roasting.
Tomato, red onion, cilantro: Tomato gives the salad a light sweetness, while red onion has a characteristic sharpness that helps cut through the acidity. Red onion can be substituted with yellow or white varieties and cilantro can be omitted to preference.
Calamansi, fish sauce, black pepper, extra virgin olive oil: Ensaladang talong always has a balance of lightly tangy and umami flavors, which is where the calamansi and fish sauce come in. You can also use equal parts lime or lemon juice, and use kosher salt to taste if you’d prefer a vegetarian option. Olive oil provides the salad with richness that my parents didn’t usually add, but I’ve incorporated it in my version for added luxuriousness.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Run the eggplants over an open flame until charred and their flesh is softened. Alternatively, you may also broil the eggplants on high.
Peel the eggplant’s skin, remove the stem, then mash well with a fork.
Add in the tomatoes, red onions, calamansi juice, fish sauce, and black pepper.
Garnish with extra virgin olive oil and cilantro.
Ensaladang Talong (Filipino Eggplant Salad)
4
servings10
minutes10
minutes20
minutesEnsaladang talong in our family is normally served alongside grilled meats and fish, but I’ve come to love it equally as much with a warm, buttered toast as a snack! Charring the eggplants gives this Filipino eggplant salad its characteristic smoky, roasted flavor, all balanced with sweet tomatoes, onions, and calamansi juice for brightness.
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Ingredients
3 medium Chinese or Japanese eggplants
1/4 cup diced tomato
1/4 cup diced red onion
2 teaspoons calamansi juice (can also use lemon or lime juice)
1 teaspoon fish sauce (can also use 1/2 teaspoon kosher salt)
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil
2 teaspoons chopped cilantro leaves
Directions
- Over an open flame, cook the eggplants, turning frequently, until the flesh softens and its skin chars all over, about 5 to 7 minutes. Transfer the eggplants to a plate and cover with aluminum foil or plastic wrap, letting it cool for 10 minutes.
*Alternatively, you may also broil the eggplants on high to achieve a similar effect, poking the flesh all over with a fork or sharp knife to prevent bursting, and turning occasionally for even charring. - Once cooled, peel the skin off the eggplants and discard the stem. Transfer the eggplant to a serving bowl and mash well with a fork. Add in the tomatoes, onion, calamansi juice, fish sauce, and black pepper. Mix well to combine, then taste and adjust with more calamansi juice and/or fish sauce as needed.
- Garnish with the olive oil and cilantro. Serve immediately with grilled proteins or toasted bread.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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