how long to boil tortang talong tortang talong recipe

Eh, you know sometimes you just craving that something simple, something comforting, yeah? Like when Mama used to make after school. For me, that’s gotta be tortang talong. Simple eggplant omelet. Nothing fancy, but so good with rice and maybe a little banana ketchup. Perfect after long day, watching kdramas and all that.

Tortang Talong: Mama’s Secret (Not Really Secret) Recipe

Okay, okay, maybe not *secret* secret, but this one’s how my Mama always made it. Just the right amount of everything to make it fluffy and flavorful. You’ll be surprised how easy it is. Even your non-Asian friends will be asking for the recipe, I guarantee!

### Ingredients:

• 2 large eggplants (the long, thin kind, you know?)
• 2 eggs, beaten
• 1/4 cup all-purpose flour (or rice flour if you wanna be fancy and gluten-free)
• 1 clove garlic, minced
• 1 small onion, chopped
• Salt and pepper to taste (don’t be shy!)
• Cooking oil (for frying, of course!)

Instructions:

1. Roast the Eggplant: Now, this is the most important part. You need to roast those eggplants! You can do it over a gas stove flame (carefully, lah!), or in the oven at like 400°F (200°C) until the skin is all charred and the eggplant is soft. You want it *really* soft. Makes it easier to peel later.
2. Peel and Mash: Once the eggplants are cool enough to handle (careful, hot!), peel off the charred skin. Don’t worry if there’s a little bit of char left, adds to the flavor! Then, mash the eggplant with a fork. Not too fine, leave some chunky bits.
3. Mix it Up: In a bowl, combine the mashed eggplant, beaten eggs, flour, garlic, and onion. Season with salt and pepper. Taste it! Is it good? Does it need more salt? Listen to your heart!
4. Fry it Up: Heat some cooking oil in a frying pan over medium heat. You don’t need a ton of oil, just enough to coat the bottom of the pan.
5. Cook the Tortang Talong: Spoon the eggplant mixture into the hot pan, making little oval-shaped patties. Don’t overcrowd the pan! Cook for about 3-4 minutes per side, or until golden brown and cooked through. Be patient! Don’t flip it too early, or it will fall apart.
6. Serve and Enjoy!: Remove the tortang talong from the pan and place them on a plate lined with paper towels to drain the excess oil. Serve hot with rice and banana ketchup. Maybe some toyomansi (soy sauce with calamansi lime) if you’re feeling extra.

There you go! Easy peasy, right? Perfect weeknight meal. It’s also good cold, even. Great for baon (packed lunch). So try it out, and let me know what you think! Maybe you can even add some ground pork or shrimp to the mixture if you’re feeling adventurous. Go on, get creative! But don’t forget Mama’s basic recipe. It’s the best!

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Tortang Talong Recipe

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