Tomato Grilled Eggplant and Salted Egg Salad

Tomato, Grilled Eggplant and Salted Egg Salad a delicious medley of fresh, smoky, and savory flavors! This Filipino side dish is a delicious accompaniment to grilled meat or seafood.

Table Of Contents

  • How to Roast Eggplant
  • Prep tips
  • Serving suggestions
  • Homemade Salted Eggs
  • More eggplant recipes
  • Tomato, Grilled Eggplant and Salted Egg Salad

Guys, I’m sorry I’ve been MIA the last few weeks. I’ve been busy behind the scenes as we’re in the midst of a big site update, and I’m hoping to do a grand reveal any time this month.

In the meantime, here’s 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!

Tomato, grilled eggplant, and salted egg salad is a fabulous accompaniment to your favorite grilled meats or seafood. It’s a smorgasbord of fresh and savory flavors that will elevate any meal!

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 it from bursting during cooking. Place directly over the flames on the gas stove and cook, regularly rotating 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.
  • On 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.
  • Prep Tips

    • I like to use grape or cherry tomatoes for their sweet, juicy flavor, but Roma tomatoes work well, too.
    • If prepping ahead of time, deseed the tomatoes to keep the salad from getting watery.

Prep Tips

  • I like to use grape or cherry tomatoes for their sweet, juicy flavor, but Roma tomatoes work well, too.
  • If prepping ahead of time, deseed the tomatoes to keep the salad from getting watery.

Instructions

  • 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.

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