Ensaladang Talong, Filipino Grilled Eggplant Salad
Ensaladang talong is a fixture on the Filipino table, a room-temperature salad of fire-roasted eggplant that usually shares the plate with grilled fish or a fried main. The eggplant is charred until it nearly falls apart, then peeled and dressed simply with tomato, onion, and something sharp. Bagoong or fish sauce and a beaten egg often join it; here lime and a touch of tamari carry the seasoning, and the smoke from the char means the dish never misses the salt.
Ingredients
- 3 Eggplants, small to medium, Asian variety if available
- 2 Fresh tomatoes, chopped
- 1/2 Red onions, thinly sliced
- 2 tbsp Lime juice, fresh
- 1 tsp Low-sodium tamari
- 1 Thai bird chile, minced, optional
- 2 tbsp Cilantro, chopped
Method
- Char the whole eggplants directly over a gas flame, under a hot broiler, or on a grill, turning every few minutes, until the skins are blackened and blistered all over and the flesh has collapsed, about 12 to 15 minutes. This deep char is the entire flavor of the dish: it puts smoke into the eggplant, and that smoke does the work salt would otherwise do.
- Drop the hot eggplants into a bowl and cover it for 5 minutes. The trapped steam loosens the skins and finishes softening the flesh. When cool enough to handle, peel off and discard the charred skin, keeping any smoky juices in the bowl.
- Tear or roughly chop the smoky flesh into strips and spread it on a plate. Tearing rather than slicing keeps the ragged, silky texture that ensaladang talong is known for.
- Scatter the tomato and red onion over the eggplant. Whisk the lime juice and tamari together and spoon it over the top. The tamari is a small stand-in for the fermented shrimp paste, bagoong, that usually seasons this salad; a teaspoon is enough to register as savory.
- Add the minced chile if you want heat, and finish with the cilantro. Serve at room temperature or cold, as a side to rice and a bean or tofu dish. It sits happily for an hour, the eggplant soaking up the dressing as it waits.
Nutrition
Estimated per serving: 75 calories, 2 g protein, 5 g fiber, 90 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
