Ensaladang talong

Name: Ensaladang talong
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 g eggplant, long Asian eggplants, left whole; 2 tomatoes, diced; 1 red onion, diced; 3 tbsp white vinegar; 1 tbsp fish sauce; ½ tsp sugar; ¼ tsp black pepper; 1 tbsp shrimp paste (optional); 1 green chilli, sliced (optional)

Non-vegetarian

Long eggplants charred over a flame until smoky and soft, peeled and chopped with tomato and red onion, then dressed with vinegar and fish sauce — a classic Filipino side for fried and grilled fish.

Ensaladang talong is a Filipino salad from Philippines, ready in about 30 minutes and made with eggplant and tomato. It serves 4 and is rated beginner to cook.

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No licensed photograph of this dish yet.

Prep: 10 min
Cook: 15 min
Rest: 5 min
Total: 30 min
Serves: 4
Level: Beginner
Calories: 57

Ingredients

4 servings

500 g Eggplant (opens in a new tab), long Asian eggplants, left whole
2 (240 g) Tomatoes (opens in a new tab), diced
1 (110 g) Red onion (opens in a new tab), diced
3 tbsp (44 g) White vinegar (opens in a new tab)Filipino cane vinegar (sukang iloko) is traditional.
1 tbsp (18 g) Fish sauce (opens in a new tab)Swap: Salt (For a vegan version use 1/2 tsp salt.)Contains fish
½ tsp (2 g) Sugar (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)
1 tbsp (18 g) Shrimp paste (opens in a new tab) (optional)Sautéed bagoong alamang, served on the side.Contains crustaceans
1 (6 g) Green chilli (opens in a new tab), sliced (optional)

Equipment

Grill / barbecue (opens in a new tab)

Method

1
Step 1
Grill the whole eggplants (opens in a new tab) directly over a gas flame, charcoal or under a hot grill, turning, until the skin is blackened all over and the flesh is completely soft.
- 15 min
- high heat
- Grill / barbecue (opens in a new tab)
How it looks · Photo: Malte Luk on Pexels
2
Step 2
Leave to cool for 5 minutes, then peel away the charred skin and roughly chop the flesh.
- 5 min
3
Step 3
Combine the eggplant (opens in a new tab) with the tomato (opens in a new tab) and onion. Stir the sugar (opens in a new tab) and pepper (opens in a new tab) into the vinegar and fish sauce (opens in a new tab), pour over and toss gently. Serve with bagoong and chilli on the side.
- 4 min
How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin: Philippines · Well documentedMore food from Philippines
Dish: Lunch · Dinner · Salads · Side dishes
Cooking method: Grilled, Roasted
Taste: smoky, tangy, umami, fresh
Diet: Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labels
Pescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly
Cook more with: Eggplant · Tomato · Red onion · White vinegar · Fish sauce · Sugar
Techniques: Roasting · Grilling · Broiling · Charcoal grilling

Allergens

Contains, can be adapted: Fishfrom fish sauce
Contains, can be adapted: Crustaceansfrom fish sauce, shrimp paste

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

57 kcal per serving

Calculated

1 serving ≈ 229 g · recipe makes 4

Where the energy comes from

Protein 14%
Carbohydrate 80%
Fat 6%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	57 kcal	25 kcal
Protein	2.2 g	1 g
Carbohydrate	12.5 g	5.5 g
Net carbohydrate	7.8 g	3.4 g
Sugars	8.1 g	3.5 g
Added sugars	0.5 g	0.2 g
Fibre	4.8 g	2.1 g
Fat	0.4 g	0.2 g
Saturated fat	—	—
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	356 mg	156 mg
Salt equivalent	0.9 g	0.4 g

Vitamins & minerals per serving

Potassium: 476 mg
Calcium: 26 mg
Iron: 0.6 mg
Magnesium: 35 mg
Vitamin A (RAE): 27 µg
Vitamin C: 12 mg
Vitamin D: 0 µg
Vitamin B12: —
Folate (DFE): —

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: shrimp paste, green chilli.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

A few flecks of charred skin left on the flesh add to the smoky flavour.

Common mistakes

Taking the eggplants off the flame while still firm — they must be completely soft and collapsed.

Serve with

With fried tilapia, grilled pork belly (inihaw na liempo) and rice.

Storage

Keeps 1 day in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 28 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Eggplant, long Asian eggplants, left whole500 g
Tomato, diced2 piece · 240 g

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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