Okay, so I stumbled upon this recipe the other day, and I just *had* to try it. It’s called Tortang Talong, and honestly, I had no idea what it was at first. But it looked so good, and I’m always up for trying new things, especially when they involve eggplant. I’m a big fan of eggplant, in case you didn’t know. Anyway, I’m so excited to share this with you all!
Tortang Talong
This Tortang Talong, also known as Filipino Eggplant Omelette, is a surprisingly simple and delicious dish. It’s basically grilled eggplant that’s been mashed, dipped in a whisked egg mixture, and then fried until golden brown. Don’t let the simplicity fool you; it’s packed with flavor and makes a great side dish or even a light meal. You can even add some ground meat for extra protein and heartiness, but I personally prefer it with just the eggplant and egg.
Ingredients:
- 2 large eggplants
- 3 large eggs
- 1/4 cup chopped onion
- 1 clove garlic, minced
- Salt and pepper to taste
- Cooking oil for frying
Instructions:
- Grill the Eggplant: First things first, you need to grill those eggplants. You can do this over an open flame (like on a gas stove or grill) until the skin is completely blackened and the eggplant is soft. This gives it a really nice smoky flavor. If you don’t have a gas stove or grill, you can roast them in the oven at 400°F (200°C) until they’re soft and the skin is wrinkled. The key is to get them really soft so they’re easy to mash.
- Peel and Mash: Once the eggplants are cool enough to handle, peel off the blackened skin. Don’t worry if you don’t get every little bit of black off; a little bit of char is okay. Then, mash the eggplant flesh with a fork. You can leave it a little chunky if you like, or mash it until it’s smooth, depending on your preference.
- Prepare the Egg Mixture: In a bowl, whisk the eggs together with the chopped onion, minced garlic, salt, and pepper. Make sure everything is well combined. This is where you can add any other seasonings you like, such as a pinch of paprika or some dried herbs.
- Combine and Fry: Add the mashed eggplant to the egg mixture and mix well. Heat some cooking oil in a large skillet over medium heat. The oil should be hot enough so that the tortang talong sizzles when you add it, but not so hot that it burns.
- Fry the Tortang Talong: Carefully pour or spoon the eggplant mixture into the hot oil, forming patties. Fry for about 3-4 minutes per side, or until golden brown and cooked through. You might need to adjust the cooking time depending on the heat of your stove.
- Serve and Enjoy: Remove the tortang talong from the skillet and place it on a plate lined with paper towels to drain any excess oil. Serve hot and enjoy! It’s delicious on its own, or you can serve it with rice and your favorite dipping sauce. I personally like it with a little bit of soy sauce and vinegar, or even some sweet chili sauce.
Seriously, this recipe is a game changer! It’s so easy to make and so incredibly flavorful. I’ve made it a few times now, and it’s always a hit. Let me know if you try it out – I’d love to hear what you think!
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