Tortang Talong or Eggplant Omellete is a simple but tasty, budget friendly Filipino dish. It is made of grilled eggplant and then dipped in eggs mixture and deep fried. It is always accompanied by white rice and can be enjoyed during breakfast, lunch or dinner.
Tortang Talong Recipe
- 2 to 4 talong (eggplants), average size
- 2 to 3 eggs, beaten
- salt and pepper, to taste
- 1 tsp garlic, finely chopped
- 1 medium Onion, chopped
- oil, for frying
- Grill the eggplants until tender (the skin is charred and blister appear)
- 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, put the chopped garlic and onions, and mix well.
- 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 the eggplant onto the heated oil.
- Fry until golden brown on one side, then turn and brown the other side. Keep warm and serve.
- Serve it with steamed white rice and sweet chili sauce.
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