Filipino Grilled Eggplant and Tomato Salad, also known as “Ensaladang Talong”, is a beloved dish that highlights the vibrant and earthy flavors of Filipino cuisine. This simple yet flavorful salad brings together smoky grilled eggplant, tangy tomatoes, and zesty vinegar, making it both a refreshing side dish and a perfect complement to grilled meats or seafood.
“A Taste of Filipino Tradition”
The roots of this salad lie in the Philippines’ deep-seated love for eggplants, an ingredient commonly found in many traditional dishes. Eggplants, or “talong” in Filipino, are widely grown in the tropical climate of the Philippines and are known for their soft, creamy texture when roasted or grilled. Grilling the eggplant provides a distinct smoky flavor, which is a hallmark of many Filipino dishes.
The classic version of this dish is often served as a side to “grilled fish” or “lechon (roast pork)”, balancing out the richness of these proteins with its light and tangy taste. Filipino households typically prepare ensaladang talong in a simple manner, using everyday pantry staples such as vinegar, tomatoes, and onions, making it a staple of home-cooked meals.
“The Influence of Vinegar in Filipino Cuisine”
One of the key ingredients in this salad is “cane vinegar”, a widely used ingredient in Filipino cooking. Vinegar-based dishes, known collectively as “pinangat” or flavored with acidity, play a crucial role in Filipino cuisine because of their ability to enhance flavors while acting as a natural preservative in the country’s warm climate. The slight tartness of vinegar in this ensalada balances the smokiness of the grilled eggplant and the natural sweetness of heirloom tomatoes.
“The Perfect Contrast of Flavors”
This dish is a celebration of contrasts: the “soft, smoky eggplant” pairs beautifully with the “juicy, acidic heirloom tomatoes” and “sharp, crisp onions”. Fresh coriander leaves add a pop of brightness, while olive oil smooths out the sharp vinegar dressing. Finally, a pinch of sea salt and freshly ground black pepper bring everything together.
For those who enjoy an extra kick, “adding grilled chilies” gives the salad a slight spiciness that enhances its complexity. This variation, though not always included in traditional recipes, is a great way to personalize the dish for those who prefer a bit of heat.
“A Versatile Dish”
Beyond being a side dish, this “Grilled Eggplant and Tomato Salad” can stand on its own as a light, healthy appetizer. It is a fantastic vegetarian option that showcases how Filipino cuisine embraces fresh, natural ingredients while delivering bold, satisfying flavors.
This dish embodies the “essence of Filipino cooking—simple, vibrant, and deeply rooted in cultural tradition.” Whether served with plain steamed rice or as an accompaniment to hearty grilled meats, it is a dish that speaks to the warmth and hospitality of Filipino home cooking.
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.
- ¼ cup red onion Finely chopped for a mild onion flavor.
- ¼ cup fresh coriander leaves Roughly chopped.
- 3 tablespoons cane vinegar Provides a tangy Filipino touch.
- 2 tablespoons (affiliate link)olive oil Extra virgin for superior flavor.
- 1 teaspoon (affiliate link)sea salt To taste.
- ½ teaspoon freshly ground black pepper Adds a depth of flavor.
Instructions
- Preheat your grill to high heat, around 230°C (450°F). 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.