Eggplant Salad (Ensaladang Talong)
Prep time

Cook time

Total time


Recipe type: Salad/Appetiser/Side dish
Cuisine: Filipino
Serves: 5

  • 4 Chinese Eggplants (medium size), sliced into small cubes
  • 2 onions, sliced into small cubes
  • 2 fresh tomatoes, sliced and cubed
  • 3 green chili, sliced into small pieces
  • ½ cup vinegar
  • 1 tsp white sugar
  • 1 tsp salt
  • 1 tbsp of soy sauce
  • ½ tsp ground black pepper
  1. In a medium sized pot, put the sliced eggplant and cook under medium heat.
  2. Season with the black pepper, put the salt and the green chili
  3. Cover and cook for about 10minutes until the eggplant is soft and mashy.
  4. Put the cooked eggplant in a bowl, mix the tomatoes, onions, the vinegar, sugar
  5. Add salt or pepper according to your taste preference.
  6. Serve and enjoy your eggplant salad as a side dish, together with any pork, fish or chicken dish.
Recipe by Doctor Mom's Recipes at