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!
It’s simple to make with only a handful of ingredients. I like to use grape or cherry tomatoes for their sweet, juicy flavor, but Roma tomatoes work well, too.
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 a 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.
Salad dressing
After roasting, let the eggplant cool to the touch and gently peel the skin. Rinse under cold, running water to remove 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. However, my favorite way to dress this ensaladang talong is a mixture of vinegar and fish sauce for the perfect combination of tangy and umami tastes.
Prep tip
If prepping ahead of time, deseed the tomatoes to keep the salad from getting watery.
Serving suggestions
Grilled eggplant and salted egg salad is a delicious side dish you can serve with your favorite roasted or fried meat, fish, and steamed rice. Great for all meals!
Storage instructions
Store the vegetables, eggs, and dressing in individual containers to keep for longer periods. Toss together when ready to serve.
More eggplant recipes
Ingredients
- 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
Instructions
- 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.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Shad says
Hello po! Do you have business po ba na binebenta ang mga dishes na ‘to?
Meriam P Valle says
Is it necessary to cook immediately salted eggs once removed from the brine?
Can uncooked salted eggs be preserved in the fridge.
Calvin Dufrene Jr says
I hope to try this, my wife loves this dish. Would be nice for me to make it and she like it.
Thanks
Lalaine Manalo says
Hi Calvin! Hope she likes it.
Lovely says
Looksss deli! Will try this soon!
Lalaine says
Thank you!
Sam says
Not big on eggplants; but I’ll save this recipe incase I’m in the mood to try something new. Middle aged people change moods often. Have fun at the conference!
Lalaine says
Hello Sam,
Give this salad I try, I think it will change your mind about eggplants 🙂
Bebs says
I so love eggplants, grilled or fried. Would you believe that I haven’t done this yet myself, time to remedy that! Thanks for sharing and have great time at the conference! 😊
Lalaine says
Thanks, Bebs! Will be back with a lot of info from yhe sessions 🙂