Ensaladang Talong, or Filipino Eggplant Salad, is a much-loved staple in Filipino cuisine that spotlights the simplicity and versatility of humble, everyday ingredients. For many Filipinos, this dish evokes the warmth of home-cooked meals, shared family tables, and the diverse flavors of the archipelago. With its smoky eggplants, tangy dressing, and the fresh burst of herbs and vegetables, Ensaladang Talong is a perfect example of how Filipino food celebrates balance, vibrancy, and tradition.
The star of this dish, the eggplant, is central to Philippine cooking. Known as “talong” in Filipino, it is a hearty vegetable that grows abundantly in the tropics. The preparation method—roasting the eggplants over an open flame or grill until their skin is charred and their flesh soft—adds a deep, smoky flavor. This simple technique transforms something humble into a culinary canvas, ready to absorb the bold seasonings of the dish.
A key component of Ensaladang Talong is its dressing, which balances savory, tangy, and slightly sweet notes. Fish sauce, a quintessential condiment in Filipino cuisine, lends its umami richness. Meanwhile, calamansi juice, a small citrus fruit native to Southeast Asia, infuses the dish with its bright, tangy flavor. If calamansi isn’t available, lime juice serves as a good substitute. A touch of sugar rounds out the acidity, creating a well-balanced dressing that complements the smoky eggplant.
The addition of fresh ingredients such as diced heirloom tomatoes, thinly sliced red onions, and fragrant cilantro gives the salad a refreshing, vibrant quality. These components not only infuse the dish with flavor but also enhance its visual appeal, with bold reds, greens, and purples that mimic the colorful Filipino spirit.
Historically, Ensaladang Talong has found its place at the Filipino dining table as a side dish, often paired with grilled or fried dishes like pork barbecue, grilled fish, or fried bangus (milkfish). Its tanginess cuts through the richness of meats and seafood, serving as a palate cleanser that brings balance to the meal. This pairing exemplifies a deeply entrenched Filipino culinary inclination: to present an array of flavors—salty, sour, smoky, and fresh—that interact harmoniously with one another.
While traditionally served as an accompaniment, Ensaladang Talong can also stand on its own as a light, flavorful main dish, especially for those seeking plant-based options. For vegetarians or vegans, replacing the fish sauce with soy sauce results in an equally delicious adaptation, ensuring that the salad can cater to a wide range of dietary needs.
Ultimately, Ensaladang Talong captures the heart of Filipino cooking: resourcefulness, ease of preparation, and a knack for bringing out the best in ingredients. Each bite carries the essence of what makes Filipino cuisine so beloved—its depth of flavor, its connection to history and family, and its celebration of local produce. Whether prepared for a special gathering or an everyday meal, this quintessential Filipino salad brings people together over its unique taste and comforting familiarity.
Filipino Ensaladang Talong (Eggplant Salad)
Ingredients
- 2 large eggplants preferably organic Asian varieties
- 1 cup heirloom tomatoes diced
- 1 medium red onion sliced thinly
- 2 tablespoons (affiliate link)fish sauce
- 2 tablespoons calamansi juice or substitute with lime juice
- 1 teaspoon (affiliate link)sugar to balance the acidity
- ¼ cup fresh cilantro chopped
- 1 pinch (affiliate link)salt to taste
- 1 pinch (affiliate link)ground black pepper freshly ground
Instructions
- Begin by roasting the eggplants directly over an open flame or on a grill until the skins are charred and blackened.
- Turn frequently to ensure even cooking. This should take about 10-15 minutes. Once done, the flesh should be soft and slightly smoky.
- Allow the eggplants to cool slightly, then peel off the charred skin using your fingers.
- Gently rinse under cold water to remove any remaining bits of skin, then pat dry with paper towels.
- Slice the peeled eggplants into long strips and arrange them on a serving platter. Top the eggplant strips with diced heirloom tomatoes and thinly sliced red onions.
- In a small bowl, whisk together the fish sauce, calamansi juice, and sugar until well combined. Drizzle this dressing over the arranged eggplants, tomatoes, and onions.
- Season the salad with a pinch of salt and freshly ground black pepper to taste. Sprinkle with fresh chopped cilantro for a burst of color and herby freshness.
- Allow the salad to sit for a few minutes to let the flavors meld together before serving.