Tortang Talong Recipe
A simple yet flavorful Filipino dish made with roasted eggplant dipped in egg and fried to perfection. Perfect for breakfast, lunch, or dinner!
Equipment
- Grill or stove
- Non-stick pan
- Mixing bowl
- Tongs
- Fork
- Spatula
Ingredients
- 4 medium-sized eggplants
- 3 large eggs
- Salt and black pepper, to taste
- 2–3 tablespoon cooking oil for frying
Optional:
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup ground meat or shredded cheese
Instructions
Roast the Eggplants
- Grill or roast eggplants over an open flame until the skin is charred. Rotate for even cooking (about 8–10 minutes).
Peel and Flatten
- Let the eggplants cool slightly, peel off the charred skin, and flatten the eggplants with a fork, keeping the stems intact.
Prepare Egg Mixture
- Beat eggs in a bowl, season with salt and pepper, and mix in optional ingredients if desired.
Dip and Fry
- Dip each flattened eggplant into the egg mixture, coat well, and fry in hot oil until golden brown (3–4 minutes per side).
Drain and Serve
- Drain on paper towels and serve with steamed rice and dipping sauce.
Notes
- Choose Fresh Eggplants: Look for firm, glossy eggplants without blemishes for the best results. Fresh eggplants cook evenly and taste better.
- Char for Smoky Flavor: Roasting the eggplants until the skin is charred adds a delightful smoky taste to the dish. You can use a grill, stovetop flame, or oven for this step.
- Drain Excess Moisture: After peeling and mashing the eggplants, allow them to rest for a few minutes to release excess moisture. This helps the eggplants absorb the egg mixture better.
- Season Generously: Adjust the seasoning to your preference. A sprinkle of salt, pepper, or even garlic powder can elevate the flavor.
- Non-Stick Pan is Key: To avoid sticking and ensure a smooth flip, use a non-stick or well-seasoned pan.
- Add Toppings for Variation: Try adding cooked ground meat, diced tomatoes, or cheese on top for an upgraded version of tortang talong.
- Reheating Tip: Warm leftovers in a pan over low heat for the best texture. Avoid microwaving as it can make the eggplant soggy.