chefadora

Ensaladang Talong or Eggplant Salad

e
@edlengy
FilipinoSideVegetarianVeganDairy-FreeGluten-FreeNut-Free

A simple and flavorful Filipino eggplant salad, perfect as a side dish for grilled and fried dishes.

Ensaladang Talong (Eggplant Salad)

There’s something special about Ensaladang Talong—it’s simple, smoky, and always made with love. I have seen my Lola roasting the eggplants under an open flame, peeling it using only hands...

Ensaladang Talong or Eggplant Salad recipe
Prep Time
15min
Cook Time
10min
Total Time
25min

Ingredients

6 Servings
(1 serving = 1 bowl)
  • medium-sized eggplant
    medium-sized eggplant
    4piece
  • medium-sized ripe tomato (diced)
    medium-sized ripe tomato (diced)
    2piece
  • medium-sized onion (minced)
    medium-sized onion (minced)
    1piece
  • white vinegar or apple cider vinegar
    white vinegar or apple cider vinegar
    4tbsp
  • salt (to taste)
    salt (to taste)
    1/4tsp
  • ground black pepper
    ground black pepper
    1/4tsp

How to make Ensaladang Talong or Eggplant Salad

  1. Step 1

    Grill or cook eggplant directly on the stovetop.

    Step 1.1: Grill or cook eggplant directly on the stovetop
  2. Step 2

    Peel off the charcoaled skin and cut the stem.

  3. Step 3

    Chop eggplant into cubes and mash lightly using a fork.

  4. Step 4

    In a large bowl, combine tomatoes, onion, and mashed eggplant.

  5. Step 5

    Add salt, ground black pepper, and vinegar.

  6. Step 6

    Mix and toss to evenly distribute ingredients.

  7. Step 7

    Serve and enjoy.

Nutrition (per serving)

Calories

29.6kcal (1.48%)

Protein

0.9g (1.86%)

Carbs

6.6g (2.41%)

Sugars

3.4g (6.74%)

Healthy Fat

0.1g

Unhealthy Fat

0.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. The Right Way to Grill Eggplants to Avoid Bitterness

    Many people complain that their talong recipe turns out bitter. The fix? Proper grilling.

    • -Medium sized eggplants- the larger the more seeds = more bitter it is!
    • -Roast quickly on high heat- this sears the outside of the meat and cooks in the middle.
    • -Avoid undercooking the eggplant as it ought to be perfectly deliquesced after being peeled off
    • -And take your time when peeling, allow it to cool slightly so that it will retain its flavor and texture

FAQS

  1. How do I grill eggplant for Ensaladang Talong?

    To grill eggplant for Ensaladang Talong, simply place the whole eggplants on a preheated grill or directly on the stovetop over an open flame. Cook until the skin is charred and the flesh is soft, usually about 10-15 minutes. Once done, peel off the charred skin, cut off the stem, and chop the eggplant into cubes before mashing lightly with a fork.

  2. Can I make Ensaladang Talong vegan or vegetarian?

    Yes, Ensaladang Talong is naturally vegan and vegetarian-friendly! The ingredients include eggplant, tomatoes, onions, and vinegar, all of which are plant-based. This makes it a great side dish for anyone following a vegan or vegetarian diet.

  3. What can I substitute for white vinegar in Ensaladang Talong?

    If you don't have white vinegar on hand, you can substitute it with apple cider vinegar, which adds a slightly sweeter flavor. Other options include rice vinegar or lemon juice, but keep in mind that these may alter the taste slightly.

  4. How should I store leftover Ensaladang Talong?

    To store leftover Ensaladang Talong, place it in an airtight container and refrigerate. It can last for up to 3 days. Just give it a good stir before serving again, as the ingredients may settle.

  5. What dishes pair well with Ensaladang Talong?

    Ensaladang Talong pairs wonderfully with grilled meats, fried fish, or even as a topping for rice dishes. It's a versatile side that complements the rich flavors of Filipino barbecue, lechon, or any fried dishes.

Conclusion

Bonus Recipe: Ensaladang Mangga at Talong (Mango-Eggplant Salad)

Have you ever sunk your teeth in ensaladang talong and thought, this needs a sour kick? Enter ensaladang mangga at talong. Instead of using regular tomatoes, it replaces them with grilled eggplant and sour green mango, thus each bite is velvety smoky with some zingy tangy punch. It is ideal to anyone who wants his/her food to be a bit zippier.

The starter is a comfort breakfast with grilled eggplant, and the jolt is supplied by chopped mango. This gets finished off with a sprinkle of tomato, onion and splash of vinegar. It is a recipe never to fail whoever it is paired with be it grilled meat, fish or just plain rice, this ensaladang talong surely works every time.

What You’ll Need:

1 grilled eggplant (peeled and mashed)

½ cup green mango, sliced thin

1 tomato, chopped

1 small red onion, finely chopped

2 tablespoons cane or white vinegar

Salt and chili flakes (optional)

How to Make It:

  • Mix all the ingredients gently in a bowl.

  • Taste and adjust salt or spice as needed.

  • Chill for 10–15 minutes to let the flavors come together.

Ensaladang mangga at talong is light, easy to prepare, and a sure crowd-pleaser. It’s proof that a few simple ingredients can deliver a big, exciting flavor. Perfect for any season, any mood.

Loading reviews...

e

@edlengy

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Chefadora AiOur MissionHelp Centre
Explore
HomeSearchOur BlogsCollectionsOur AuthorsIngredientsRecipesAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy