Ensaladang Talong is a Filipino grilled eggplant and tomato salad dressed with cane vinegar, red onion, and fresh coriander. It comes together in 35 minutes from mostly pantry ingredients, and itโs substantial enough to anchor a meal alongside rice rather than just sit at the edge of a plate.
Ingredient notes
- Cane vinegar: Sold in Filipino grocery stores and many Asian supermarkets. If you canโt find it, coconut vinegar is the closest substitute. White wine vinegar works in a pinch but is sharper, so start with 2 tablespoons and taste before adding more.
- Heirloom tomatoes: Any ripe, juicy tomato does the job. The point is sweetness and acidity, not the variety. Roma or vine tomatoes work fine; just make sure theyโre actually ripe.
- Fresh coriander (cilantro): If youโre cooking for cilantro-averse eaters, flat-leaf parsley gives you the fresh green note without the polarizing flavor.
- Eggplants: Two large eggplants sounds like a lot, but they collapse significantly on the grill. Donโt be tempted to use one โ youโll end up with a skimpy salad.
The technique that matters
The whole salad depends on properly charring the eggplant. You want the skin genuinely blackened in spots โ not just softened โ because that char is where the smoky flavor lives. Resist the urge to move the eggplants constantly; let each side sit against the grill grates long enough to blister. Once peeled, donโt rinse the flesh. Any smoky juices clinging to it go straight into the salad. After chopping, let the eggplant drain briefly in a colander for two or three minutes so excess liquid doesnโt water down the dressing. Dress it at the table โ a pre-dressed salad goes limp fast, and eggplant releases even more moisture once the vinegar hits it.
If something goes sideways
- The salad tastes flat or bland: Eggplant needs more salt than you expect. Taste after tossing and add salt in small increments. A splash more vinegar also wakes up dull flavors.
- The eggplant flesh is watery and the salad is soupy: You skipped the draining step. Transfer everything to a colander, let it sit for five minutes, then re-dress with a fresh tablespoon of vinegar and oil.
- The skin wonโt peel cleanly: The eggplant needs more time on the grill. If the flesh is tender but the skin clings, seal the hot eggplant in a bowl covered with a plate for five minutes โ the steam loosens it.
- The dressing tastes harsh: Cane vinegar is milder than most Western vinegars. If you substituted a sharper vinegar and the dressing bites, whisk in an extra half teaspoon of olive oil and let the dressed salad rest a full five minutes before serving.
- The onion is too aggressive: Soak the chopped red onion in cold water for ten minutes, then drain and pat dry before adding it to the bowl. It keeps the crunch but loses the raw bite.
Storage and make-ahead
This salad is best eaten the day itโs made. If you want to get ahead, grill and peel the eggplant up to 24 hours in advance, then store it in an airtight container in the refrigerator. Keep the tomatoes, onion, coriander, and dressing separate until youโre ready to serve. Once fully assembled and dressed, leftovers keep for one day in the fridge โ the eggplant softens further and the tomatoes release more liquid, but the flavor is still good. Just drain off any pooled liquid and give it a quick stir before eating. Donโt freeze it; the texture of the eggplant becomes unpleasant.
Filipino Grilled Eggplant and Tomato Salad
Ingredients
- 2 large eggplants Choose firm, glossy eggplants for the best texture.
- 1 cup organic heirloom tomatoes Cut into wedges.
- ยผ cup red onion Finely chopped for a mild onion flavor.
- ยผ cup fresh coriander leaves Roughly chopped.
- 3 tablespoons cane vinegar Provides a tangy Filipino touch.
- 2 tablespoons olive oil Extra virgin for superior flavor.
- 1 teaspoon sea salt To taste.
- ยฝ teaspoon freshly ground black pepper Adds a depth of flavor.
Instructions
- Preheat your grill to high heat, around 230ยฐC (450ยฐF). Pierce each eggplant with a fork a few times to allow steam to escape during grilling.
- Place the eggplants directly on the grill, turning occasionally, until the skin is charred and the flesh is tender, about 10-15 minutes.
- Remove the eggplants from the grill and allow them to cool. Once cool enough to handle, peel and roughly chop the flesh.
- In a large bowl, combine the grilled eggplant, heirloom tomatoes, red onion, and fresh coriander leaves.
- In a smaller bowl, whisk together the cane vinegar, olive oil, sea salt, and black pepper to create the dressing.
- Pour the dressing over the salad and gently toss to combine, ensuring each ingredient is coated with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld together before serving.
Notes
Nutrition
Your questions, answered
Can I make this without a grill?
Yes โ use your oven broiler on high, placing the eggplants directly on a foil-lined rack as close to the element as possible. Turn them every five minutes until the skin is charred and the flesh is completely soft, about 20 minutes total. You wonโt get identical grill marks, but the char and smoke flavor are close enough.
How do I make this more filling as a main dish?
Serve it over a generous scoop of steamed white or brown rice, which soaks up the vinegar dressing and turns the salad into a proper meal. A fried or soft-boiled egg on top adds protein without changing the character of the dish.
My eggplant turned out bitter โ what went wrong?
Bitterness usually comes from older eggplants or ones that were undercooked. Choose firm, glossy eggplants with no soft spots, and make sure the flesh is fully tender โ not just the skin charred โ before pulling them off the heat. Younger, smaller eggplants tend to be less bitter.
Can I use regular white vinegar instead of cane vinegar?
You can, but use about two-thirds of the amount called for and taste as you go โ white vinegar is noticeably sharper and can overpower the other ingredients. Apple cider vinegar is a better all-purpose substitute if cane vinegar isnโt available.