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.

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.

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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.

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 but works as great when eaten on its own.

Tips and Tricks for Making This Ensaladang Talong Recipe:

If you don’t have calamansi or lemon, lime works as well.
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.
When grilling the eggplant on charcoal, the eggplant takes in the smokiness of the charcoal and takes this dish to the next level.
Most people use vinegar when making this recipe, but coconut liquid aminos or coconut vinegar works great

How to Make this Ensaladang Talong Recipe:

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 pepper

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 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 for the Ensaladang Talong Recipe:

Q: Can I grill the eggplant or talong on an electric griller?

A: Yes, you can. There are three options on how to grill the talong or eggplant. You can do it in a stovetop, oven, or griller. A more natural way which Fiipinos often use is they grill it in an open fire with coals.

Q: Can talong be grilled or cooked in advance and kept frozen before mixing it with seasonings?

A: Yes, for sure. Just keep it chilled or frozen in an airtight container and thaw before serving it.

Q: Most recipes for Ensaladang Talong use shrimp paste. Will it still taste good without it?

A: Yes, for sure. There’s vegan shrimp paste available to purchase at most vegetarian/vegan restaurant in Asia, but if you’re in the states, it’s a bit difficult. I’ll link to the vegan shrimp paste once I find a good one.

Q: What’s the difference between Chinese Eggplant and Filipino Eggplant?

A: Technically there’s no difference. Chinese eggplants have a thinner skin and are less bitter as it has less seeds and is usually called Filipino Eggplant in the Philippines.

Here are more delicious Filipino Food Recipes:

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Ensaladang Talong