Tomato, Grilled Eggplant and Salted Egg Salad a delicious medley of fresh, smoky and salty flavors! This Filipino salad is a fabulous accompaniment to grilled meat or seafood.
Guys, I am sorry I have no new recipe for you today. I am presently in Utah for a food blog conference and would be back in California early next week.
What I have for you, though, is 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.
It’s a smorgasbord of savory flavors you’ll love and deserve a return to the spotlight.
Tomato, grilled eggplant and salted egg salad is a fabulous accompaniment to your favorite grilled meats or seafood. 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, however, to dress this ensaladang talong is a mixture of vinegar and fish sauce as the combination of tangy and umami flavors pulls together the salad perfectly.
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 from bursting during cooking. Place directly over the flames on the gas stove and cook, rotating regularly 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.
- In 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 touch and gently peel skin. Rinse under cold, running water to rid of any stray skin and then chop to pieces. Proceed with recipe as directed.
Tomato, Grilled Eggplant and Salted Egg Salad
- 2 large eggplant
- 1 cup grape egg 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.