Elevate Your Lunch With This Grilled Ensaladang Talong With Tinapa

5 months ago

Grilled Ensaladang Talong with Tinapa

Looking for a flavorful Filipino salad that’s easy to do for lunch? Try this grilled eggplant salad with tinapa that’s so simple to make, yet filled with satisfying flavors. Don’t forget to drizzle in some of the honey calamansi dressing to deepen the elevating experience. Fall head over heels with this lovely Pinoy dish that can be served as a side or an entrée by itself.


Makes 4-5 servings

3 Eggplants
Salt and black pepper, to season
2 Native tomatoes, quartered
1 Red onion, thinly sliced
2 Salted eggs, sliced
1 cup Tinapa flakes
⅓ cup Cilantro leaves
¼ cup Honey
¼ cup Fresh calamansi juice + zest
1 tsp Grated ginger

  1. Grill eggplants on a grill pan or over a direct flame, flipping from time to time for even grilling. Once skin has charred, place eggplants in a bowl and cover tightly with cling wrap. Leave undisturbed for 20 minutes to allow steam to loosen the skin.
  2. Peel off the skins and slice the eggplant into long thin strips. Season with salt and pepper. Set aside.
  3. Prepare honey calamansi dressing. In a small bowl, combine honey, calamansi juice, calamansi zest, and grated ginger. Mix well.
  4. Arrange eggplant, tomatoes, onion, salted eggs, tinapa flakes, and cilantro on a plate. Drizzle Honey Calamansi Dressing over the salad and toss lightly before serving.

Recipe by Chef Mitchie Sison
Photographed by Miguel Abesamis of Studio 100
Pair your Grilled Ensaladang Talong with these Filipino dishes:
Visayan Pork Humba
Salted Egg Shrimps
Fried Chinese Lumpia
Inasal Na Liempo

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