Ensaladang Talong (Filipino Eggplant Salad)
This Filipino Eggplant Salad features smoky charred eggplant topped with cherry tomatoes, red onion, chicharron. It's a refreshing side dish that's easy to make ahead and always a crowd favorite at dinner parties. Serve it chilled or at room temperature with chicharron for extra crunch.
Print Recipe
Pin Recipe
Equipment
- Gas stovetop or broiler
- tongs
- Serving plate
- Medium bowl
- Plastic wrap or towel
Ingredients
- 3-4 Chinese or Japanese eggplants
- 3 tablespoons cane vinegar or white vinegar
- ½ teaspoon fish sauce
- ½ teaspoon fermented fish paste (bagoong) optional
- 2-3 red or green chilies thinly sliced, optional
- ½ cup cherry or grape tomatoes
- ¼ medium red onion finely diced
- 2 scallions thinly sliced
- ¼ cup crumbled chicharron (pork rinds) for topping, optional
Instructions
- Poke holes in the eggplant with a fork. Place the whole eggplants directly over a gas flame on your stovetop, turning every few minutes with tongs until the skin is completely charred and black on all sides, about 15 minutes total depending on size. The eggplant should feel very soft when you press it gently. No gas stove? Place them on a baking sheet and broil on high, turning every 5 minutes until the skin is blackened, about 15-20 minutes.3-4 Chinese or Japanese eggplants
- Transfer the charred eggplant to a large bowl and cover with a towel or plastic wrap. Let it steam for 5-10 minutes - this makes peeling so much easier. Once it's cool enough to handle, peel off the charred skin. It should come right off.3-4 Chinese or Japanese eggplants
- Chop the peeled eggplant into small pieces and place in a medium bowl.3-4 Chinese or Japanese eggplants
- Add 3 tablespoons vinegar, ½ teaspoon fish sauce, sliced chilies, and ½ teaspoon of bagoong if using. Mix everything together.3 tablespoons cane vinegar , ½ teaspoon fermented fish paste (bagoong), 2-3 red or green chilies, ½ teaspoon fish sauce
- On a shallow plate, spread out the eggplant mixture. Top with cherry tomatoes, red onion, scallions, and crushed chicharron. Add small dollops of bagoong on top if you like. Let everything sit for at least 10 minutes before serving so the flavors can come together. If you prefer it cold, pop it in the fridge for 20-30 minutes.½ cup cherry or grape tomatoes, ¼ medium red onion, 2 scallions, ¼ cup crumbled chicharron (pork rinds)
Save This Recipe! 💌
Notes
Don't rush the charring. You want the skin completely black on all sides - not just lightly browned. That full char is what gives the eggplant its deep, smoky flavor. If it's not black all the way around, keep going.
Let it steam before you peel. Covering the hot eggplant right after charring traps the steam inside, which loosens the skin and makes it slip off effortlessly. Skip this step and you'll be fighting with the peel.
Give it time to marinate. Ten minutes is the minimum. The vinegar and seasoning need a few minutes to soak into the eggplant. If you have time to chill it for 20-30 minutes, even better - the flavor gets more developed.
Add the chicharron right before serving. If you add it too early, the crunch will disappear into the salad. Pile it on right before you bring it to the table.
Taste and adjust. Every batch of vinegar and bagoong is a little different in intensity. Taste the dressed eggplant before you plate it and adjust the vinegar or seasoning to your liking. You do you!
Tried this recipe?Leave a comment below and tag @neweltastingtable on social!
