Ensaladang Talong is a refreshing eggplant salad made with onions, tomatoes, and grilled eggplant. It's usually eaten with fried fish or chicken, but it still tastes great when eaten with dishes like Tofu Sisig or Pancit Bihon.
If you love eggplant, try my delicious and super easy Grilled Ginataang Talong with Malunggay, Grilled Eggplant with Coconut Milk, or the classic Tortang Talong.
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What is Ensaladang Talong
Grilled Ensaladang Talong or eggplant is a popular vegetable and side dish to Filipinos. It has long been a common dish on the Filipino table because of the dish's simplicity and delicious smoky flavor. Alternative ways for grilling eggplant without a grill are provided below.
How Ensaladang Talong is made
Filipinos place the eggplants (popularly know as Talong in the Philippines) on a hot coal fire. After it's finished cooking, some love it with the skin on, but it's commonly removed because the skin is bitter especially if it's grilled too much.
Why is Ensaladang Talong unique?
What makes an Ensaladang Talong so good is the smoky flavor from grilling and from the natural vinegar used in seasoning it. Ensaladang talong is perfectly paired with any fish or meat main dish like a crispy pork belly but works as great when eaten on its own.
Substitutions
- If you can’t find Chinese eggplant, you can use Japanese eggplant or even the regular globe eggplant. The key is to choose eggplants that are firm and have smooth skin.
- If you don't have calamansi or lemon, lime works as well.
- Substitute white onions with red onions for a sharper, deeper flavor.
- Most people use white vinegar when making this recipe, but coconut liquid aminos or coconut vinegar works great.
- Coco liquid aminos can be replaced with soy sauce or tamari for a gluten-free option.
Variations
- Add diced mangoes for a sweet contrast to the smoky eggplant.
- Drizzle sautéed garlic in olive oil for an extra bite.
- Enhance with fish sauce and chilli for added umami and heat.
Storage
- If you have leftovers, store them in an airtight container in the refrigerator. Ensaladang Talong will stay fresh for up to 2 days.
- For the best flavor and texture, consume the salad within 24 hours. The eggplant may become a bit mushy if stored for too long, but it will still be tasty.
Top Tips
- Grill ahead and freeze to save time in preparing the Ensaladang Talong especially if you are making a big batch. After grilling and cooling the eggplants completely, keep in an airtight container and freeze or chill them.
- Under-seasoning or over-seasoning can throw off the balance of flavors in this dish. Taste as you go and adjust accordingly.
- When grilling the eggplant on charcoal, the eggplant takes in the smokiness of the charcoal and takes this dish to the next level.
- Use pre-roasted eggplant or broil quickly to reduce total prep time.
Ingredients
Gather the ingredients for this Ensaladang Talong and once the ingredients are all ready, let's begin!
- Chinese eggplant
- tomatoes
- white small onion
- green onions
- fresh lemon juice or 5 calamansi
- coconut liquid aminos or soy sauce
- salt
- Pinch of black pepper
Instructions
How to grill the eggplant:
On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack. Grill for at least 5-8 minutes or until the eggplant is tender.
On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times, Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6 minutes or until evenly charred.
In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.
Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with the recipe as directed:
Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to each of the pieces (see picture above).
Place the eggplant flesh in a bowl, and add chopped tomatoes and white onions:
Squeeze the lemon or the calamansi into the bowl making sure the seeds are not included:
Then add the coconut Liquid aminos or soy sauce and gently mix:
Finally, garnish with the green onions and serve.
Guys, this vegetable salad is best eaten with steamed brown or white rice. I assure you, this recipe is a keeper!
Frequently Asked Questions
Here are more delicious Filipino Food Recipes:
Ensaladang Talong
Ingredients
- 2 medium-size Chinese eggplant grilled and peeled
- 2 medium-size tomatoes sliced into cubes
- 1 white small onion
- 2 leaves green onions chopped
- 1 fresh lemon or 5 calamansi
- 2 tablespoons coconut liquid aminos or soy sauce
- ¾ teaspoon salt
- Pinch of pepper
Instructions
How to Grill the eggplant:
- On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack. Grill for at least 5-8 minutes or until the eggplant is tender.
- On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times, Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6 minutes or until evenly charred.
- In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.
- Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with recipe as directed.
- Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to each of the pieces (see picture above)
- Place the eggplant in a bowl, and add chopped tomatoes and white onions.
- Squeeze the lemon or the calimansi into the bowl making sure the seeds are not included, then add the coconut Liquid aminos or soy sauce and gently mix.
- Season to your taste with salt and pepper.
- Finally, garnish with the green onions and serve.
Watch The Recipe Video!
I love eating eggplant- especially if it's cooked well. And growing up, my mom usually made eggplant with eggs and a few green onions- it was so delicious and it always reminded me of camping because of the smokey flavor. (Don't worry, I will share the recipe soon.)
When I married my husband, I started eating more at his parent's house and my mom in law had an abundance of Filipino Food every time I visited. And one of the dishes she often cooked was fried eggplant with, lemon juice, salt, and soy sauce. It sounds simple, but it was delicious and became one of my favorite eggplant dishes!
But this recipe is not that dish :), Ensaladang Talong is a simple recipe and a great way to learn how to cook eggplant especially if you're a beginner.
What's your favorite?
Maisaci says
Great recipe! We usually use vinegar in place of lemon. 😊