Eggplant is abundant in the Philippines and can be found in a number of other Filipino dishes. Here, learn how to do that classic torta with simple ingredients.
Tortang talong is an eggplant omelette that is usually with ground meat filling and served with a dipping sauce such as banana ketchup. Other versions have prawns or crab meat, which are usually reserved for special occasions. This dish is often served with rice alongside the other regular stars of the breakfast table.
Generally, the eggplant is first broiled on top of a gas burners with the stem intact until soft but not mushy. Others would do it in the oven or boil the eggplant in water, but nothing beats an eggplant that has been roasted or grilled over a charcoal fire. The charred skin is removed, and the eggplant pulp is mashed flat. A binder is needed to hold the filling if you would have such. Some would use all-purpose flour. In this recipe, the broiled eggplant will just be dipped in an egg mixture before frying. Simple.
- 2 to 4 talong (eggplants), average size
- 2 to 3 eggs, beaten
- salt and pepper, to taste
- oil, for frying
- Broil eggplants until tender (the skins are charred and blister appears).
- Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
- In a bowl, beat the eggs and season with salt and pepper.
- In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering theeggplant onto the heated oil.
- Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.