Tortang Talong Recipe

Ingredients

• 4 pieces Chinese eggplant
• 4 pieces eggs
• 1/2 teaspoon salt
• 4 to 6 tablespoons cooking oil (as needed)

Instructions

1. 1

   Grill the eggplants directly over a gas flame or on a grill. Turn them occasionally until the skin is charred and the flesh becomes soft.

2. 2

   Place the grilled eggplants on a plate and let them cool until they are easy to handle. Peel off the charred skin while keeping the stems attached.

3. 3

   Arrange each eggplant on a flat surface. Gently flatten the flesh using a fork, spreading it into a wide oval shape while keeping it in one piece.

4. 4

   Crack the eggs into a wide bowl. Add the salt and beat until well combined.

5. 5

   Dip one flattened eggplant into the beaten egg, making sure both sides are coated.

6. 6

   Heat about 1 tablespoon of cooking oil in a pan over medium heat. Place the coated eggplant in the pan, then spoon a little more beaten egg over any uncovered areas.

7. 7

   Fry for 3 to 4 minutes, or until the bottom is golden brown and the egg has set. Carefully turn it over and cook the other side for another 2 to 3 minutes.

8. 8

   Transfer the cooked tortang talong to a serving plate. Repeat the process with the remaining eggplants, adding more oil as needed.

9. 9

   Serve with warm rice and banana ketchup. Share and enjoy!