An egg that has been beaten can be used in a variety of dishes all throughout the world. It may be used in a variety of ways, from baked items to basic omelettes, and combines well with both sweet and savory recipes. Who knew that a few beaten eggs, eggplant, and the appropriate seasonings could result in the ever-useful and delectable Tortang Talong?
Tortang talong, commonly known as eggplant omelette, is a Filipino fritter created by frying grilled entire eggplants that have been dipped in an egg mixture. In the Philippines, it is a popular breakfast and lunch dish. Rellenong talong is a popular tortang talong variation that is packed with meat, fish, and/or veggies.
Grilling the whole eggplant until the flesh is tender and the skin is roasted and practically black is the traditional tortang talong recipe. This can be done on a charcoal grill, in a baking pan, or over a direct flame with aluminum foil wrapped around it (like on a gas stove).
The smokey flavor of the eggplant comes from grilling it. The burned skin is then pulled away, leaving only the stalk. The flesh is mashed flat with a fork before being dipped into a beaten egg mixture seasoned to taste with salt and spices. The eggplant is then pan-fried till golden brown and crispy on the outside and soft and creamy on the inside.
The long and slender purple eggplant types are the most frequent in the Philippines. When using larger, rounder eggplant varieties, the eggplant may need to be divided or quartered (with the stalk still attached) to ensure equal grilling.
In most Filipino households, this delicious, classic meal is a go-to. This is due to the fact that it is quick, simple, and most importantly, delicious without sacrificing nutritious value. The component eggplant, which is high in vitamins C, K, and B6, among other nutrients, is a big part of this recipe. This is also delicious with a side of rice and a dab of ketchup.
If this is your first time cooking this dish, don’t worry, the ingredients will be provided below.
— 4 pieces Chinese eggplant
— 2 pieces raw eggs
— 1 teaspoon salt
— 6 tablespoons cooking oil
Cooking Tortang Talong: A Step-by-Step Guide
1. Grill the eggplant until the skin is almost black in color.
2. Allow the eggplant to cool before peeling off the skin. Set aside.
3. Crack the eggs and place them in a mixing bowl. Add salt and beat.
4. Place the eggplant on a flat surface and use a fork to flatten it.
5. Flatten the eggplant and dip it in the beaten egg mixture.
6. Pour the cooking oil into the pan and heat it up.
7. Cook the eggplant in a skillet (that was dipped in the beaten mixture). Ensure that both sides are properly cooked. On medium heat, it will take around 3 to 4 minutes per side to fry.