📝 About This Recipe
A quintessential Filipino side dish, Ensaladang Talong captures the soul of the islands with its perfect balance of smoky, sweet, sour, and salty flavors. Charred over an open flame until the skin is blackened and the flesh is buttery-soft, the eggplant is tossed with vibrant aromatics and a tangy calamansi vinaigrette. It is the refreshing, rustic companion that cuts through the richness of grilled meats and fried fish, making it a staple at every authentic Filipino feast.
🥗 Ingredients
The Star of the Show
- 4 large Chinese Eggplants (long, purple variety; firm and shiny)
Aromatics and Texture
- 2 medium Roma Tomatoes (deseeded and diced)
- 1 small Red Onion (finely chopped)
- 1 teaspoon Fresh Ginger (minced very finely to distribute flavor)
- 1 piece Green Chili (Siling Haba) (thinly sliced; optional for mild heat)
The Vinaigrette
- 1/4 cup Cane Vinegar (Datu Puti brand preferred for authenticity)
- 1 tablespoon Calamansi Juice (freshly squeezed; substitute with lime if unavailable)
- 1.5 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1 teaspoon Brown Sugar (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish and Finishing
- 1 piece Salted Duck Egg (Itlog na Maalat) (peeled and sliced into wedges or crumbled)
- 2 stalks Green Onions (thinly sliced for garnish)
- 1 tablespoon Shrimp Paste (Bagoong Alamang) (optional; served on the side)
👨🍳 Instructions
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1
Wash the eggplants thoroughly and pat them dry with a kitchen towel. Use a fork to prick the skin of the eggplants in a few places to prevent them from bursting during the grilling process.
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2
Place the eggplants directly over an open gas flame or on a hot charcoal grill. This is crucial for achieving that signature smoky 'inihaw' flavor.
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3
Grill the eggplants for 3-5 minutes per side, turning frequently with tongs, until the skin is completely charred and blackened, and the flesh feels very soft when pressed.
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4
Once cooked, remove the eggplants from the heat and immediately place them in a bowl. Cover the bowl with plastic wrap or a lid for 5 minutes; the steam will help loosen the charred skin.
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5
Under a thin stream of cool running water (or in a bowl of water), gently peel off the blackened skin. Try to keep the stem intact for a rustic presentation.
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6
Place the peeled eggplants on a cutting board and cut off the stems if desired, or leave them on. Mash the flesh lightly with a fork to flatten it out, creating a bed for the other ingredients.
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7
Cut the eggplant flesh into bite-sized 2-inch pieces and place them in a large mixing bowl.
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8
In a separate small jar or bowl, whisk together the cane vinegar, calamansi juice, fish sauce, brown sugar, and cracked black pepper until the sugar is fully dissolved.
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9
Add the diced tomatoes, chopped red onions, minced ginger, and sliced green chili to the bowl with the eggplant.
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10
Pour the prepared vinaigrette over the vegetables. Toss very gently to combine, being careful not to turn the eggplant into a complete mush.
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11
Transfer the salad to a serving platter. Arrange the sliced salted duck egg wedges on top.
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12
Sprinkle with sliced green onions and serve immediately at room temperature, or chill for 20 minutes if you prefer a cold salad.
💡 Chef's Tips
For the best flavor, grill over charcoal rather than gas to get a deeper wood-smoke aroma. If you don't have an open flame, you can broil them in the oven on the highest setting, but you will lose some of the smoky depth. Don't skip the ginger! Even a small amount adds a bright, zesty note that cuts through the 'earthiness' of the eggplant. Always taste your tomatoes first; if they are very acidic, reduce the amount of vinegar in the dressing slightly. To prevent the red onions from being too pungent, soak the chopped pieces in ice water for 5 minutes then drain before adding to the salad.
🍽️ Serving Suggestions
Serve alongside 'Lechon Kawali' (Crispy Fried Pork Belly) to balance the richness of the fat. Pair with 'Inihaw na Liempo' (Grilled Pork Belly) and hot steamed jasmine rice for a classic Filipino backyard BBQ vibe. It acts as a perfect side for fried fish like 'Pritong Bangus' (Fried Milkfish). Serve with a side of spicy sautéed shrimp paste (Bagoong) for those who want an extra punch of umami. Pair with a cold glass of Sago't Gulaman or a crisp lager beer.