Okay, so I was scrolling through Pinterest the other day (as one does), and I stumbled across something that looked… interesting. It was called Tortang Talong. Honestly, the name didn’t exactly scream “dinner” to me, but the picture looked surprisingly appetizing. Plus, I’m always looking for new ways to use up vegetables, so I figured, why not give it a try? Turns out, this Filipino dish is a total winner! It’s basically an eggplant omelet, and it’s ridiculously easy to make. You know, the kind of easy that makes you feel like you’re actually accomplishing something in the kitchen without breaking a sweat.
Tortang Talong: My New Favorite Eggplant Dish
Seriously, this recipe is a game-changer. It’s quick, it’s simple, and it’s surprisingly delicious. Think of it as a deconstructed eggplant parmesan, but way faster and easier to put together. Plus, it’s a great way to sneak some extra veggies into your diet. I’m not saying it’s health food, because let’s be honest, it involves frying in oil, but it’s definitely a step up from ordering pizza for the third time this week.
Here’s how you can make this fantastic dish:
Ingredients:
* 2 large eggplants * 3 large eggs * 1/4 cup all-purpose flour (or gluten-free flour) * 1/4 cup chopped onion * 2 cloves garlic, minced * Salt and pepper to taste * Cooking oil for frying ### Instructions:
- First, you’ll want to roast the eggplants. I usually do this directly on the burner of my gas stove, turning them until they’re completely blackened and soft. You can also bake them at 400°F (200°C) for about 30-40 minutes. The key is to get them really soft and the skin charred. Don’t be scared if they look burnt to a crisp, that’s what we want!
- Once the eggplants are cool enough to handle, peel off the blackened skin. This can be a little messy, but just rinse them under cold water as you go to help remove the skin. You’ll be left with the soft, smoky eggplant flesh.
- Now, using a fork, flatten the eggplant on a cutting board. Don’t mash it into a pulp, you still want some texture.
- In a bowl, whisk together the eggs, flour, onion, and garlic. Season with salt and pepper to taste. I sometimes add a little bit of paprika for a touch of smokiness, but that’s totally optional.
- Dip each flattened eggplant into the egg mixture, making sure it’s well coated on both sides.
- Heat about 2 tablespoons of cooking oil in a large skillet over medium heat. You want the oil to be hot, but not smoking.
- Carefully place the coated eggplants into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
- Remove the Tortang Talong from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
- Serve immediately. I like mine with a side of rice and a little bit of sweet chili sauce. But honestly, it’s great on its own too!
Seriously, you guys HAVE to try this recipe. It’s so simple, so satisfying, and so much better than I ever expected. Let me know what you think if you give it a go! You can customize it to your liking with different vegetables, add some ground meat, or even sprinkle some cheese on top before frying. The possibilities are endless! Happy cooking!
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