Appetizer · Side Dish · Asian · Filipino · Salad ·

Tangy Filipino Ensaladang Talong with Salted Egg and Tomato

Name: Tangy Filipino Ensaladang Talong with Salted Egg and Tomato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 2 medium-sized eggplants; 1 tablespoon vegetable oil; 2 salted eggs, peeled and diced; 2 medium tomatoes, diced; 1 small red onion, finely chopped; 1 tablespoon fish sauce; 1 tablespoon calamansi juice or lime juice; 1 teaspoon sugar; Freshly ground black pepper, to taste; 2 tablespoons fresh cilantro leaves, chopped

A savory and tangy Filipino eggplant salad featuring roasted eggplant, salted eggs, and fresh tomatoes, perfect as a side or appetizer.

4.6(365 reviews)

·By Ethan Brooks·September 17, 2025

Tangy Filipino Ensaladang Talong with Salted Egg and Tomato — Appetizer served and photographed from above

Prep

10 min

Cook

30 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Eggplant

For the Salad

For Garnish

Nutrition

Per serving

Calories: 108 kcal
Protein: 4.63 g
Carbs: 8.3 g
Fat: 6.68 g
Fiber: 2.53 g

Whole recipe

Total

Calories: 433 kcal
Protein: 18.5 g
Carbs: 33.2 g
Fat: 26.7 g
Fiber: 10.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 medium-sized eggplants	40	1	10	0.2	5
1 tablespoon vegetable oil	120	0	0	14	0
2 salted eggs, peeled and diced	180	14	2	12	0
2 medium tomatoes, diced	44	2	10	0.5	3
1 small red onion, finely chopped	16	0.5	4	0	1
1 tablespoon fish sauce	10	1	1	0	0
1 tablespoon calamansi juice or lime juice	4	0	1	0	0
1 teaspoon sugar	16	0	4	0	0
Freshly ground black pepper, to taste	2	0	1	0	1
2 tablespoons fresh cilantro leaves, chopped	1	0	0.2	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Roasting the Eggplant

1
Preheat Oven
Preheat oven to 400°F (200°C).
2
Oil and Prepare Eggplants
Rub the eggplants with vegetable oil and place them on a baking sheet.
3
Roast Eggplants
Roast for 20 minutes, turning midway until soft and the skin is charred. Allow to cool.

Preparing the Salad

1
Peel and Chop Eggplant
Carefully peel the roasted eggplants and discard the skin. Chop the flesh into bite-sized pieces.
Tip: Ensure the eggplant is fully cooled before handling to avoid burns. Pro Tip: Using a fork to peel the eggplant can prevent messiness.
2
Combine Ingredients
In a bowl, combine the diced salted eggs, tomatoes, and red onion.
3
Dress the Salad
Add the fish sauce, calamansi juice, and sugar to the bowl, then mix thoroughly.

How to Make Tangy Filipino Ensaladang Talong with Salted Egg and Tomato

Total time: 40 min · Yields 4 servings

1
Flavor Infusion
Allow the combined salad to rest for 10 minutes to meld flavors.
2
Enhanced Taste
Adjust fish sauce and calamansi juice according to taste preference.
3
Final Assembly
Toss the chopped eggplant gently into the salad mix before serving.