Tomato, Grilled Eggplant and Salted Egg Salad a delicious medley of fresh, smoky, and savory flavors! This Filipino side dish is a delicious accompaniment to grilled meat or seafood.
Guys, I’m sorry I’ve been MIA the last few weeks. I’ve been busy behind the scenes as we’re in the midst of a big site update, and I’m hoping to do a grand reveal any time this month.
In the meantime, here’s a delicious blast from the past. A Filipino-style salad made of juicy grape tomatoes, smoky grilled eggplant, and salted duck eggs I first posted in 2014!
Tomato, grilled eggplant, and salted egg salad is a fabulous accompaniment to your favorite grilled meats or seafood. It’s a smorgasbord of fresh and savory flavors that will elevate any meal!
How to Roast Eggplant
I like to grill my eggplants on the stovetop, but you can also roast in the oven, in a pan, or on the grill.
- On the Stovetop– Using a knife or the tines of a fork, prick the eggplant a few times to prevent it from bursting during cooking. Place directly over the flames on the gas stove and cook, regularly rotating with tongs, for about 5 to 6 minutes or until evenly charred.
- In the Oven– Arrange eggplants in a single layer on a baking sheet. Using a knife or the tines of a fork, prick the eggplant a few times and then brush with canola or olive oil. Roast in 400 F oven for about 30 to 40 minutes or tender.
- On a Pan– Using a knife or the tines of a fork, prick the eggplant a few times and then brush with canola or olive oil. In a heavy-bottomed wide pan over medium-high heat, place eggplants in a single layer. Roast, turning on sides as needed, for about 5 to 6 minutes or until tender and evenly charred.
- On the Grill– Using a knife or the tines of a fork, prick the eggplant a few times and then brush with canola or olive oil. Wrap eggplant with foil or place directly on the grill rack. Grill, uncovered, about 6 to 8 minutes or until tender and evenly charred.
After roasting, let the eggplant cool to the touch and gently peel the skin. Rinse under cold, running water to rid of any stray skin, and chop to pieces. Proceed with the recipe as directed.
As the salted eggs are strongly flavored, the salad doesn’t need more than a dash of salt or a dab of bagoong (shrimp paste) to be extra delicious. My favorite way to dress this ensaladang talong, however, is a mixture of vinegar and fish sauce for the perfect combination of tangy and umami tastes.
- I like to use grape or cherry tomatoes for their sweet, juicy flavor, but Roma tomatoes work well, too.
- If prepping ahead of time, deseed the tomatoes to keep the salad from getting watery.
Grilled eggplant and salted egg salad is a delicious side dish you can serve with your favorite roasted or fried meat or fish and steamed rice. Great for all meals!
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
- 2 large eggplant
- 1 cup grape tomatoes, halved (or 3 Roma tomatoes, chopped)
- 2 salted duck eggs, peeled and chopped
- 1 tablespoon green onions, chopped
For the Dressing
- 1/4 cup vinegar
- 1 teaspoon fish sauce
- 1 shallot, peeled and minced
- pepper to taste
With a knife or the tines of a fork, prick eggplant.
Place eggplant directly on the gas stovetop over high flame and roast, occasionally rotating with tongs, until slightly softened and skin is evenly charred.
Let cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
In a serving platter, layer tomatoes, grilled eggplant, and salted eggs.
When ready to serve, drizzle with vinegar dressing and gently toss to combine. Garnish with green onions.
For the Dressing
In a small bowl, combine vinegar, fish sauce, shallots, and pepper to taste