Name: Ensaladang Talong
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 medium eggplant; 1 small tomato (diced); 1/4 medium onion (diced); 1/4 inch ginger (minced); 1 chili (sliced (optional)); 2 tbsp vinegar; 1 tbsp soy sauce; ground black pepper

Jump to Recipe Jump to Video Print Recipe

Filipino grilled eggplant salad with smoky charred aubergine, fresh tomatoes, and a tangy soy-vinegar dressing. Ready in 15 minutes, perfect with fried fish or grilled pork.

What is Ensaladang Talong?

Ensaladang talong is a classic Filipino side dish made with fire-roasted eggplant, tomatoes, and onions dressed in a simple vinegar-based sauce. The name breaks down as “ensalada” (salad) and “talong” (eggplant in Tagalog).

The magic happens when you char the eggplant over an open flame until the skin blackens and the flesh turns creamy and smoky. Peel it, chop or mash it, mix with fresh vegetables, and dress with a punchy combination of vinegar, soy sauce, and pepper.

Growing up in the Philippines, we would pick eggplants straight from the garden and grill them for this dish. It is one of those recipes that tastes like home, simple, fresh, and bursting with flavor.

Ingredients for Filipino Eggplant Salad

1 medium eggplant – Chinese or Japanese eggplants work best for their tender flesh

1 small tomato, diced – Adds juicy sweetness and acidity

¼ medium onion, diced – Yellow, red, or shallots all work

¼ inch ginger, minced – Optional but adds a nice zing

1 chili, sliced – Skip this for a kid-friendly version

2 tbsp vinegar – Any type works; lime juice is a great substitute

1 tbsp soy sauce – Traditionally made with bagoong (fermented fish paste) or fish sauce

Ground black pepper – Add extra if you’re skipping the chili

How to Make Ensaladang Talong Step-by-Step

Grill the eggplant: Poke holes in the eggplant with a fork. Place directly over an open flame on your gas stove, turning occasionally until all sides are charred and the flesh is soft (about 8-10 minutes).

Steam and peel: Transfer to a plate, cover with another plate, and let sit for 2-3 minutes. This steams the eggplant slightly and makes peeling effortless.

Prep the vegetables: While the eggplant cools, dice the tomato and onion, mince the ginger, and slice the chili.

Chop the eggplant: Peel away the charred skin. You can chop the flesh into chunks or mash it with a fork. Both ways are traditional.

Mix everything: Combine the eggplant, tomatoes, onion, ginger, and chili in a bowl.

Dress the salad: Add vinegar, soy sauce, and black pepper. Mix well, taste, and adjust seasoning as needed.

Serve: Enjoy immediately or let it sit for 10 minutes for the flavors to meld.

What Does Ensaladang Talong Taste Like?

Imagine creamy, smoky eggplant mixed with juicy tomatoes and sharp onions, all brightened by a tangy, slightly salty dressing. The charred flavor from grilling gives it depth, while the raw vegetables add freshness and crunch. It’s cooling, refreshing, and cuts through rich fried or grilled foods beautifully.

What to Serve with Grilled Eggplant Salad

This Filipino side dish pairs perfectly with rich, fatty, or fried foods. Here are my favorite combinations:

Fried fish (like crispy battered fish or bangus)
Grilled or fried pork belly (inihaw na liempo)
Fried chicken
Grilled meats and seafood
Steamed white rice (always!)

The acidity and freshness balance out heavy proteins, making every meal feel lighter and more complete.

Tips for the Best Ensaladang Talong

Char the eggplant completely – Don’t be shy about blackening the skin. That’s where the smoky flavor comes from.

Cover after grilling – The steam makes peeling incredibly easy. Skip this step at your own frustration.

Adjust the dressing – Traditional recipes use bagoong (fermented fish paste) for a funkier, saltier flavor. Fish sauce is the next best thing. Soy sauce works but gives a different taste.

Make it ahead – The flavors develop nicely after 20-30 minutes, though it’s also delicious served immediately.

Customize the heat – Leave out the chilli for kids, or add more if you like it spicy.

Is Ensaladang Talong Vegan?

Almost! The version with soy sauce is vegan, but the traditional recipe uses bagoong (fermented fish paste) or fish sauce. Both add that signature umami depth, but soy sauce works perfectly fine, just expect a slightly different flavor profile.

Making Ensaladang Talong Without a Gas Stove

If you do not have a gas stove, here are alternatives:

Use a grill pan over high heat
Broil in the oven, turning occasionally
Use an outdoor grill

You’ll still get good results, though the smoky flavor won’t be quite as pronounced without direct flame contact.

FAQs About Filipino Eggplant Salad

Can I make this ahead of time? Yes! It actually tastes better after sitting for 20-30 minutes. Store leftovers in the fridge for up to 2 days.

What type of eggplant works best? Chinese or Japanese eggplants are ideal because they’re tender and cook quickly. Large globe eggplants work too but take longer to grill.

Can I use bottled lemon juice instead of vinegar? Absolutely. Fresh lime or lemon juice adds a bright, citrusy twist.

Is this spicy? Only if you add chili. Without it, the dish is mild with just a peppery bite.

What’s the difference between this and ensaladang ampalaya? Same concept, different vegetable. Ensaladang ampalaya uses bitter melon instead of eggplant.

Storage and Leftovers

Store in an airtight container in the refrigerator for up to 2 days. The vegetables will release water over time, so drain excess liquid before serving leftovers. The eggplant may darken slightly but still tastes great.

More Filipino Salad Recipes

Made this Filipino grilled eggplant salad? Share your photos on Facebook or Instagram, I’d love to see your version! Follow us on Pinterest for more recipe inspiration.