Ensaladang Talong (Filipino Eggplant Salad)

Ensaladang Talong (Filipino Eggplant Salad)

Ensaladang Talong, also known as Filipino Eggplant Salad, is a refreshing and vibrant dish featuring smoky grilled eggplant combined with fresh tomatoes, onions, and a tangy vinegar dressing. It’s commonly served as a side dish to grilled or fried meats and seafood, offering a burst of flavor and texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 6 medium-sized Chinese eggplants (or 3 large black eggplants)
• 2 large tomatoes, diced
• 1 medium red onion, thinly sliced
• 1/4 cup white vinegar (or rice vinegar/apple cider vinegar)
• 2 tablespoons vegetarian oyster sauce (or hoisin sauce as a substitute)
• 1 teaspoon sugar (optional, for balance)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 2 bird’s eye chilies, chopped (optional, for spice)
• Fresh parsley, basil, or cilantro for garnish (optional)

Instructions

1. Prepare the Eggplants:

   • Poke the eggplants several times with a fork to allow steam to escape while cooking.
   • Grill the eggplants directly over an open flame or on a stovetop burner on medium-high heat. Turn them occasionally using tongs until the skin is charred and the flesh is soft (about 10-15 minutes).

2. Peel and Mash:

   • Let the eggplants cool, then peel off the charred skin. Rinse gently under water if needed to remove any burnt bits.
   • Slice the eggplants into thick rounds or mash them lightly with a fork in a mixing bowl.

3. Combine Ingredients:

   • Add the diced tomatoes, sliced onions, and optional chilies to the mashed eggplant.

4. Prepare the Dressing:

   • In a small bowl, mix the vinegar, vegetarian oyster sauce, sugar, salt, and black pepper. Stir until the sugar dissolves.

5. Mix and Toss:

   • Pour the dressing over the eggplant mixture and toss gently to combine. Taste and adjust seasoning if needed.

6. Chill and Serve:

   • Refrigerate the salad for at least 1 hour to allow the flavors to meld. Garnish with fresh herbs before serving.

Tips and Variations

• Grilling Alternatives: If grilling isn’t possible, roast the eggplants in the oven at 200°C (400°F) for 20-25 minutes or until tender.
• Substitutions: Use hoisin sauce or a mix of soy sauce, tamari, and agave nectar if vegetarian oyster sauce is unavailable.
• Additional Flavors: Add 1 tablespoon of sautéed shrimp paste (bagoong) for a traditional Filipino twist.

Comparison Table: Eggplant Types

FAQ

Can I make Ensaladang Talong ahead of time?
Yes, it’s best served chilled, so prepare it 1-2 hours in advance and refrigerate until ready to serve.

Can I use regular eggplant instead of Chinese eggplant?
Yes, but black eggplants take longer to cook and have a slightly firmer texture.

Is Ensaladang Talong vegan?
Yes, as long as you use vegetarian oyster sauce or a suitable substitute.

What can I serve with this salad?
It pairs well with grilled pork belly (inihaw na baboy), fried fish, or crispy pata.

Related guides

• Filipino Chopsuey Recipe
• Dinengdeng: A Filipino Vegetable Dish
• Ginataang Gulay: A Complete Guide to Filipino Vegetables in Coconut Milk
• Ginataang Kalabasa

Sources

• Ensaladang Talong Recipe (Filipino Eggplant Salad)
• Ensaladang Talong (Grilled Eggplant Salad)