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Filipino Ensaladang Talong served on a plate

Filipino Ensaladang Talong

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Filipino Ensaladang Talong is a smoky grilled eggplant salad featuring eggplants charred until the skin blisters and the flesh softens but holds shape. The tangy vinegar dressing balances the richness, while fresh tomatoes and red onions add crisp texture, perfect for easy weeknight sides or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 4 eggplants medium-size, long purple variety, firm with no soft spots
  • 2 cups tomatoes diced just before mixing to avoid excess juice
  • 1 medium red onions thinly sliced, soaked in cold water 5 minutes to reduce sharpness
  • ¼ cup vinegar cane or white vinegar; adjust with 1 tablespoon increments if using white
  • ½ teaspoon salt to taste
  • ¼ teaspoon black pepper freshly ground preferred
  • 1 teaspoon sugar to taste, add gradually
  • 1 tablespoon bagoong optional, fermented shrimp paste

Method
 

  1. Place whole eggplants directly on grill grates over medium-high heat, turning every 3-4 minutes until skin blackens completely and flesh softens when pressed, about 12-15 minutes total.
    4 eggplants
  2. Remove eggplants from grill and let cool 2-3 minutes until manageable. Peel off blackened skin with fingers or a knife, discarding the skin and keeping the tender flesh.
    4 eggplants
  3. Chop peeled eggplant into bite-size pieces. Dice tomatoes into small cubes. Thinly slice red onions and soak them in cold water for 5 minutes, then drain.
    4 eggplants, 2 cups tomatoes, 1 medium red onions
  4. In a small bowl, combine vinegar, salt, black pepper, and sugar. Taste and adjust balance of tangy and sweet. Add bagoong if using and mix well.
    ¼ cup vinegar, ½ tsp salt, ¼ tsp black pepper, 1 tsp sugar, 1 tbsp bagoong
  5. Place eggplant, tomatoes, and drained onions in a mixing bowl. Pour dressing over vegetables and toss gently to coat. Let sit at room temperature for 10-15 minutes before serving.
    4 eggplants, 2 cups tomatoes, 1 medium red onions, ¼ cup vinegar, ½ tsp salt, ¼ tsp black pepper, 1 tsp sugar, 1 tbsp bagoong

Notes

  • Grill eggplants until skin fully blackens and flesh gives to ensure easy peeling and tender texture.
  • Peel the eggplant while still warm for quickest and easiest skin removal.
  • Pat grilled eggplant flesh dry with paper towels before mixing to prevent excess moisture from diluting the dressing.

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