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Alright, y’all, listen up! Let’s get into this *Tortang Talong* recipe, somethin’ my grandma used to whip up that’ll have you lickin’ your fingers!

Now, *Tortang Talong* is basically Filipino eggplant omelet. It’s simple, it’s satisfying, and it’s a guaranteed crowd-pleaser. Forget that fancy stuff, this is soul food, plain and simple. We’re gonna char that eggplant, peel it like we’re shuckin’ corn, then dip it in some egg batter and fry it up golden brown. Trust me, even if you ain’t the biggest eggplant fan, this recipe’ll convert you.

Tortang Talong - The Real Deal

Check out how this beauty looks:

Alright, enough droolin’. Let’s get down to what you need and how to make this happen in your kitchen:

**Ingredients:** * 2 large eggplants (the long, thin kinda, not the round ones) * 3 large eggs, lightly beaten * 1/4 cup all-purpose flour (or rice flour for gluten-free folks) * 1 small onion, finely chopped * 2 cloves garlic, minced * Salt and pepper to taste * Vegetable oil, for frying **Instructions:** 1. **Char That Eggplant:** First thing’s first, you gotta char those eggplants. You can do this directly over a gas stovetop flame (carefully!), on a grill, or even under a broiler. Keep turning them until the skin is completely blackened and blistered. This gives it that smoky flavor we need! Don’t be shy, let ’em get real dark. 2. **Cool & Peel:** Once they’re charred, immediately transfer them to a bowl of cold water. This will help loosen the skin and make it easier to peel. Let ’em sit for a few minutes, then gently peel off the blackened skin with your fingers. Don’t worry if you don’t get every little bit, a little char never hurt nobody. 3. **Flatten & Prepare:** Lay the peeled eggplant on a plate and gently flatten it with a fork. Don’t mash it to a pulp, just flatten it enough so it’s about 1/2 inch thick. You want to keep some of the texture. 4. **Mix the Batter:** In a bowl, whisk together the beaten eggs, flour, chopped onion, minced garlic, salt, and pepper. Make sure everything is well combined and there are no lumps. 5. **Coat the Eggplant:** Dip each flattened eggplant into the egg batter, making sure it’s completely coated on both sides. Let any excess batter drip off. 6. **Fry it Up!:** Heat a generous amount of vegetable oil in a large skillet over medium heat. You want enough oil so the *tortang talong* can float a bit. Carefully place the coated eggplant in the hot oil and fry for about 3-4 minutes per side, or until golden brown and cooked through. 7. **Drain & Serve:** Remove the fried *tortang talong* from the skillet and place it on a plate lined with paper towels to drain any excess oil. 8. **Serve and Enjoy!:** Serve hot with rice and your favorite dipping sauce. Some folks like ketchup, others like a vinegar-based dipping sauce. You can even top it with some chopped tomatoes or a sprinkle of green onions. Now that is how you make *Tortang Talong*, y’all. Get in that kitchen and try this out. You won’t be disappointed! Remember, a little love goes a long way. If you are looking for Tortang Talong Recipe you’ve visit to the right page. We have 1 Images about Tortang Talong Recipe like Tortang Talong Recipe and also Tortang Talong Recipe. Here it is:

Tortang Talong Recipe

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