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Ensaladang na Talong at Itlog na Maalat - Food with Mae-2

Ensaladang Talong at Itlog na Maalat

Charred Aubergine and Salted Egg Salad

My Filipino neighbour and I have been exchanging some Filipino foods. They gave me some Filipino empanadas and recently some homemade salted eggs. In return I gave them some Mango float (no bake mango cake) and some Suman (sweet glutinous rice cakes).

I was thinking on how I can eat the homemade salted eggs, I was not sure if I should stick to the classic tomatoes and salted egg salad or should I do something different. In the end I decided to do something different, marrying 2 classic Filipino dishes. Ensaladang Talong (a char grilled aubergine salad usually dressed with vinegar, some tomatoes and some onions) and salted eggs and tomatoes. I thought maybe I should remix this dish. I was mostly intrigued on how the two dishes will work together. I have never seen it done like this before. 

Oh my universe! I am so happy I did it because it worked! What a delicious salad and I will definitely make this again. My family also enjoyed it too, they pointed out that it would go nicely with some barbecue dishes or fried dishes too or maybe just as a salad with any mains. 

Ensaladang na Talong at Itlog na Maalat - Food with Mae-2


1 salted egg
1 aubergine
10 cherry plum tomatoes or 3-4 small salad tomatoes
¼ red onions
¼ cucumber


80ml soy sauce
80ml vinegar or lemon
1 pinch of ground black pepper
Sliced spring onions



First, grill the aubergine on a tray with a wire rack, cook it on each side for 20 minutes or until the skin is almost burning. Take it out of the grill and leave it to cool down for a few minutes. Once cooled, peel the skin off and discard the skin. Place the aubergine mean on a plate and smash it a little until it’s flat. Leave it on the side for later.


Next, chop all of your veggies in small cubes and mince the onions. Slice the salted egg in half, then using a spoon, scoop the egg out and chop them in cubes too. Leave them on the side for later.


To make the sauce, in a small bowl, pour some soy sauce and vinegar. Then, add some ground pepper and give it a good mix.


To assemble the salad, generously pour some of the soy sauce mixture on the grilled aubergine, add all the vegetables on top of the aubergine or you can mix the vegetables in a separate bowl and top the aubergine with them.  Serve as a main dish and eaten with rice or as a side to compliment your main dish. 

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