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ensaladang talong in a serving bowl
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4.75 from 4 votes

Tomato, Grilled Eggplant and Salted Egg Salad

Grilled Eggplant with salted Egg and Tomato Salad is simple to make yet full of fresh and savory f flavors. It's the perfect accompaniment to your favorite grilled meat or seafood.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Filipino
Servings: 4 Servings
Calories: 103kcal


  • 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.


If prepping ahead of time, deseed the tomatoes to keep the salad from getting watery.


Calories: 103kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Cholesterol: 81mg | Sodium: 156mg | Potassium: 663mg | Fiber: 7g | Sugar: 9g | Vitamin A: 495IU | Vitamin C: 10.9mg | Calcium: 37mg | Iron: 1.1mg