Okay, so I stumbled upon this recipe that seems incredibly simple and utterly delicious. It’s called Tortang Talong. Apparently, it’s a Filipino eggplant omelet, and honestly, I’m already drooling just thinking about it. It’s basically grilled eggplant mashed up and mixed with eggs. How can you go wrong? Let’s dive right in!
Tortang Talong
This dish looks perfect for a quick weeknight dinner or even a lazy weekend brunch. It’s healthy, satisfying, and seems like a great way to use up any extra veggies you might have lying around. Plus, the charred eggplant flavor? Forget about it! Can’t wait to try this one.
Alright, let’s get to what you’ll need and how to make this amazing dish. Here’s what you’ll need to gather:
Ingredients:
- 2 large eggplants
- 2-3 large eggs, beaten
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooking oil for frying
- Optional: Green onions, chopped tomatoes, or ground meat
See? Super simple! Most of those things you probably already have in your pantry. Now, for the magic:
Instructions:
- Grill the Eggplant: The first step is to grill or roast your eggplants. You can do this over an open flame on your stovetop (carefully!) or in the oven. I personally prefer grilling for that smoky flavor. Just keep turning them until the skin is completely blackened and the eggplant is soft and collapsing. The blacker, the better! Don’t be afraid of the char; it adds so much flavor.
- Peel and Mash: Once the eggplants are cool enough to handle (be careful, they’re hot!), peel off the blackened skin. You can use a fork and knife or just your fingers. Don’t worry if you don’t get every single bit of black off. Place the peeled eggplant in a bowl and mash it with a fork. You want it to be slightly chunky, not completely smooth.
- Mix the Egg Mixture: In a separate bowl, whisk together the eggs, chopped onion, minced garlic, salt, and pepper. If you’re feeling adventurous, you can add some chopped green onions or even some cooked ground meat to the egg mixture.
- Combine Eggplant and Egg Mixture: Add the mashed eggplant to the egg mixture and stir well to combine everything thoroughly.
- Fry the Tortang Talong: Heat some cooking oil in a skillet over medium heat. Make sure the oil is hot before you start frying. Pour a portion of the eggplant and egg mixture into the hot oil, forming a patty. You can make them as big or small as you like.
- Cook until Golden Brown: Cook the tortang talong for about 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan. You might need to cook them in batches.
- Serve and Enjoy: Once cooked, remove the tortang talong from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite sides. Rice is a classic choice, or you could even serve it with a salad for a lighter meal.
Honestly, this recipe seems almost too easy. I’m thinking I’ll definitely add a little sriracha to the egg mixture for a bit of a kick. Maybe even a sprinkle of cheese on top after it’s fried. The possibilities are endless! Let me know if you try it and what you think. Enjoy!
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