Filipino Ensaladang Talong: Grilled Eggplant Salad with Tomatoes and Salted Egg

Heat a grill or a stovetop burner to high. Lay the whole eggplants directly over the flame and char them, turning with tongs every few minutes, for 10 to 12 minutes total until the skins are blackened and blistered and the flesh gives completely when pressed.

Serves 4

Ingredients

• 4 long Asian eggplants (about 1 1/2 lb)
• 3 ripe farmers-market tomatoes, diced
• 1 small red onion, thinly sliced
• 2 salted duck eggs, peeled and chopped
• 3 tbsp coconut vinegar or cane vinegar
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 garlic cloves, finely minced
• 1 red chili, thinly sliced (optional)
• 1/4 cup chopped fresh cilantro
• Black pepper to taste
• Steamed jasmine rice, for serving

Instructions

1. Heat a grill or a stovetop burner to high. Lay the whole eggplants directly over the flame and char them, turning with tongs every few minutes, for 10 to 12 minutes total until the skins are blackened and blistered and the flesh gives completely when pressed.
2. Transfer the eggplants to a bowl, cover with a plate, and let them steam 10 minutes. This loosens the skins and finishes cooking the centers.
3. Peel away the charred skin with your fingers, leaving the smoky flesh intact. Trim off the stems and tear the flesh into rough 2-inch pieces.
4. Soak the sliced red onion in cold water for 5 minutes, then drain well — this takes the raw bite out without losing the crunch.
5. Whisk together the vinegar, fish sauce, sugar, garlic and chili until the sugar dissolves.
6. In a wide serving bowl, combine the eggplant, tomatoes and drained onion. Pour the dressing over and toss gently so the eggplant does not break down completely.
7. Scatter the chopped salted duck egg and cilantro over the top and grind on black pepper.
8. Let the salad sit 10 minutes at room temperature so the eggplant drinks up the dressing, then serve with hot rice.
9. Ensaladang talong sits somewhere between a salad and a relish, and in Filipino homes it is the cooling counterweight to fried fish or grilled pork. The salted duck egg is not a garnish — its dense, mineral saltiness is what makes the dish read as a full lunch rather than a side, and paired with tomatoes at their August peak it needs almost nothing else.

Nutrition (estimated, per serving)

• Calories: 215 kcal
• Protein: 9g
• Fat: 8g
• Carbohydrates: 27g
• Fiber: 8g
• Sugar: 12g
• Sodium: 780mg