Craving a taste of home, something simple yet satisfying? Let’s whip up some Tortang Talong! It’s a classic Filipino dish that’s easy to make and always a crowd-pleaser. Think of it like a comforting eggplant omelet – perfect for a quick lunch, a hearty dinner, or even a tasty side dish.
Tortang Talong - A Filipino Favorite
Just look at this beauty! A perfectly golden-brown tortang talong, ready to be devoured. Soft eggplant inside, crispy egg outside… *chef’s kiss*
Ready to make your own? Here’s what you’ll need:
Ingredients:
- 2 large eggplants (the longer, thinner kind works best)
- 2-3 eggs, lightly beaten
- Salt and pepper to taste
- 1 clove garlic, minced (optional, but adds a nice flavor!)
- 1 small onion, finely chopped (optional, for added sweetness)
- Cooking oil, for frying
- Optional: A pinch of ground pepper or paprika for the egg mixture.
Instructions:
- Roast the Eggplants: The key to a great tortang talong is perfectly roasted eggplant. You have a couple of options here. You can grill them over an open flame on your stovetop (be careful!), or you can roast them in the oven. If grilling, simply place the eggplants directly over the flame, turning occasionally until the skin is completely blackened and the eggplant is soft. If roasting in the oven, preheat your oven to 400°F (200°C). Place the eggplants on a baking sheet and roast for about 30-40 minutes, or until the skin is wrinkled and the eggplant is soft.
- Cool and Peel: Once the eggplants are roasted, let them cool slightly. This will make them easier to handle. Then, gently peel off the blackened skin. Don’t worry if you can’t get every single bit of black off; a little bit is fine.
- Flatten and Prepare: Using a fork, gently flatten the peeled eggplant. You want to spread it out a bit, but don’t mash it into a pulp. Aim for a somewhat even layer. This is where it will hold onto the egg.
- Prepare the Egg Mixture: In a bowl, whisk the eggs with salt and pepper. If you’re using garlic and onion, add them to the egg mixture. You can also add a pinch of ground pepper or paprika for a little extra flavor.
- Coat the Eggplant: Dip the flattened eggplant into the egg mixture, making sure it’s well coated on both sides. Don’t be shy – you want a good, even layer of egg.
- Fry: Heat a generous amount of cooking oil in a skillet over medium heat. Once the oil is hot, carefully place the egg-coated eggplant into the skillet. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the skillet; you may need to fry in batches.
- Drain and Serve: Remove the tortang talong from the skillet and place them on a plate lined with paper towels to drain off any excess oil. Serve hot with rice and your favorite dipping sauce. Soy sauce with a squeeze of lemon is a classic choice!
And there you have it! A simple, satisfying, and delicious Tortang Talong. It’s a great way to enjoy eggplant and a perfect example of Filipino comfort food. Enjoy!
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