Ensaladang Talong with Salted Egg

Ensaladang talong with salted egg is a bright Filipino side dish that balances smoky eggplant with juicy tomato, crisp onion and a salty, creamy egg. Calamansi and vinegar keep the flavours lively. Grill the eggplant when possible, but a stovetop or oven method also works.

Ingredients

• 3 medium Asian eggplants
• 2 tomatoes, diced
• 1 small red onion, thinly sliced
• 2 salted duck eggs, peeled and diced
• 2 tablespoons cane vinegar
• 2 tablespoons calamansi juice
• 1 teaspoon sugar, optional
• Ground black pepper to taste
• 1 tablespoon chopped spring onion, optional

Salted eggs vary in intensity. Add no extra salt until the salad is mixed and tasted.

Wash produce before cutting

Wash eggplants, tomatoes, calamansi and spring onions under running water. The FDA recommends plain running water and advises against washing produce with soap or detergent.

Use a clean board and knife. Cut away bruised or rotten areas. Keep the peeled salted eggs refrigerated until needed.

Grill or roast the eggplant

For a smoky flavour, grill whole eggplants over medium heat, turning until the skins are charred and the flesh is fully soft. On a gas stove, use tongs and keep loose clothing away from the flame. Never leave the burner unattended.

For an oven method, prick each eggplant lightly and roast at 220°C until collapsed and tender, usually 20 to 30 minutes depending on size. Place them on a lined tray to catch juices.

Steam briefly and peel

Place the cooked eggplants in a covered bowl for 5 minutes. The trapped steam loosens the skin. When cool enough to handle, peel away the charred skin while keeping the stem attached if you like the traditional presentation.

Let excess liquid drain, then cut or gently mash the flesh into large pieces. Do not rinse after grilling because water removes the smoky flavour.

Mix the dressing

Combine vinegar, calamansi juice, optional sugar and black pepper in a small bowl. Taste for balance. The dressing should be sharp because the eggplant and egg will soften its acidity.

If calamansi is unavailable, use additional cane vinegar or a small amount of lemon juice. Avoid adding too much liquid; the vegetables release more as the salad rests.

Assemble just before serving

Arrange the eggplant on a plate and top with tomatoes, onion and salted egg. Spoon over the dressing and fold gently. Finish with spring onion.

Serve with grilled fish, fried tofu or rice. For a warm eggplant-and-green-bean ulam, try our garlic calamansi eggplant with sitaw.

Adjust the onion and salt

For a milder onion flavour, soak the slices in cold water for 10 minutes, then drain and dry. If the salad is too salty, add more eggplant and tomato rather than adding sugar alone.

Use one salted egg first when serving children or anyone limiting sodium, then add more at the table if desired.

Egg and serving safety

Use commercially prepared salted eggs from intact packaging and follow the label’s storage directions. Discard eggs with an off smell, unusual mould or damaged packaging. Keep the finished salad chilled until serving.

FDA egg guidance recommends prompt refrigeration and not leaving cooked egg dishes out for more than two hours, or one hour when the temperature is above 32°C.

Storage

The salad is best eaten the day it is made because tomato and dressing soften the eggplant. Refrigerate leftovers in a covered container within the safe time limit and use within 3 to 4 days.

Do not freeze the assembled salad; thawed tomato and eggplant become watery. Prepare only the amount you expect to serve.

Yield: 4 side-dish servings. Prep time: about 15 minutes. Cook time: about 25 minutes.

Food-safety references

• FDA: Selecting and serving produce safely
• FDA: What you need to know about egg safety
• FDA: Are you storing food safely?

Recipe reviewed: 8 October 2026.