Ensaladang Talong (Grilled Eggplant Salad)
Ensaladang talong is a beloved Filipino side dish built around eggplants roasted directly over an open flame until the skin blisters and the flesh turns smoky and creamy. Once peeled and mashed, the eggplant is folded with diced tomatoes, red onions, and a tangy vinegar or calamansi dressing for a refreshing contrast to rich, grilled mains. It’s a staple at Filipino grilling sessions (inihaw), often served alongside grilled pork belly, liempo, or fried fish.
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Instructions
- Brush the eggplants lightly with oil, then grill directly over charcoal or an open gas flame, turning occasionally, until the skin is fully blackened and blistered and the flesh feels very soft, about 10-12 minutes.
- Let the eggplants cool slightly, then peel off the charred skin under running water or with a knife, keeping the stem intact for presentation if desired.
- Lay the peeled eggplants on a plate and flatten gently with a fork, keeping some texture rather than mashing completely smooth.
- Scatter the diced tomatoes and chopped red onion evenly over the eggplant.
- Drizzle with vinegar, calamansi juice, salt, pepper, and fish sauce if using.
- Top with slices of salted egg and serve immediately alongside grilled meat or fish.
Cook's Tip
Grill the eggplant directly over live flame rather than a pan — the char is what gives ensaladang talong its signature smokiness, and pressing it with a fork instead of mashing keeps some pleasant texture instead of turning it into mush.