Inihaw na Talong with Kamatis

Experience Filipino nostalgia with Inihaw na Talong – grilled eggplants adorned with tomatoes and onions. A taste of beachside gatherings. Dive into Filipino nostalgia with this beachside favourite. 🏖️ Inihaw na Talong – a grill-kissed symphony of eggplants, tomatoes, and cherished memories. #FilipinoFlavors #SummerNostalgia

As the sun sets and the charcoal grill crackles, the aroma of Inihaw na Talong with Kamatis wafts through the air, evoking nostalgic memories of carefree childhood days spent by the beach. This popular Filipino side dish, featuring grilled Asian eggplants adorned with fresh tomatoes and onions, holds a special place in the hearts of many including me, symbolizing the essence of warm gatherings and simple joys.

In the Philippines, where summers mean sandy shores and ocean waves, families would converge on the beaches, setting up makeshift grills. In those moments, parents, aunties, and grandparents would skilfully prepare a feast of grilled delights, with Inihaw na Talong with Kamatis as a steadfast companion. The beachside breeze carried the sizzle of meats and the mingling scents of spices, creating an atmosphere of pure bliss.

Eating with hands on a banana leaf, the ritual was complete by washing off the flavourful remnants in the refreshing ocean—a sensory symphony of taste, touch, and sound. These were the days of uncomplicated joy, where every bite of this side dish was a connection to tradition and togetherness.

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Inihaw na Talong with Kamatis

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3 1x
  • Category: Side Dish
  • Cuisine: Filipino


Experience Filipino nostalgia with Inihaw na Talong – grilled eggplants adorned with tomatoes and onions. A taste of beachside gatherings.


  • 3 pcs long Asian eggplants
  • 2 medium tomatoes, diced
  • 1 small onion, chopped
  • 1 tbsp bagoong
  • 1/4 cup cane vinegar
  • 1/2 tsp brown sugar
  • 1 bird’s eye chili, minced
  • freshly ground black pepper
  • spring onions, chopped (for garnish)


  1. Grill eggplants until the skin is charred and the flesh is soft. Let them cool, then gently remove the skin.
  2. In a small bowl, combine bagoong, vinegar, brown sugar, and minced chili.
  3. Arrange grilled eggplants on a plate. Top with chopped tomatoes and onions.
  4. Drizzle the dressing over the dish, season with freshly ground black pepper, and garnish with chopped spring onions.


12 Responses

  1. Eha Carr says:

    This promises to be a lot more tasty than my way of putting the three favourite ingredients together – thank you !

  2. Sounds wonderful! I just ordered ssamjang!

  3. A simple but absolutely delightful vegetable dish!

  4. Sometimes (well most of the times, always), simplicity is the best! That’s why I love the flavour of this Inihaw na Talong. The dressing sounds lovely, too!

  5. Michelle says:

    This looks like such a delicious and refreshing salad! Love the plating too!

  6. Grilling season is just starting to arrive here, and this sounds like a delicious recipe! Thanks for the idea and inspiration!

  7. Hannah says:

    Your writing is like poetry! I can instantly picture myself there. I want to make this as soon as I can get eggplant again.

  8. sherry says:

    I love eggplant, and this looks so fresh and delicious Raymund.

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