Tortang talong is a dish where grilled eggplant is coated in egg and fried until golden. It makes a very economical meal as all the ingredients are cheap to buy at the market. There are two ways of making the tortang talong. That is by either grilling or boiling the eggplant. If you have more time and appreciate the smell of the talong being grilled I’d recommend you do this and at the same time relaxing while staring at the charcoal burning fire.
Tortang talong is best eaten in the morning along with fried rice; it is perfectly matched with a fried fish; danggit, bangus or tilapia. There are also variations of dipping sauce that go with it. Kids may prefer catsup more than soy sauce with calamansi and red thai chilli cut into pieces.
- 10 long thin talong (eggplant)
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- oil for frying
- Prick the talong with a fork and grill over charcoal until the skin is black all over, about 10 minutes.
- Remove and cool for 5 minutes.
- Peel off the skin from then flatten the flesh using a fork and set aside.
- Beat the eggs together with the salt and pepper.
- Place the talong into the egg mixture and leave to soak for a few minutes.
- In a saucepan heat the oil over a medium-high heat, add the talong pieces and fry for 3 to 4 minutes on each side.
- Remove for the pan, serve with rice and soy/calamansi/chilli.
You can also add chopped onion, tomato or pork mince to the egg mixture prior to adding the eggplant.
Need help with the Filipino ingredients? Check out the glossary.