The Best Breakfast Companion: Tortang Talong
Rafael Reynante | Aug 03, 2015
1 whole eggplant, cleaned
1 egg, whisked
2 tbsp. cooking oil
salt and pepper to taste
- With a knife, poke holes along the side of the eggplant, about half an inch wide. This will help cook the inside of the eggplant during roasting.
- Roast or grill the eggplant over an open flame until the skin turns black. Very carefully peel of the skin to reveal the eggplant flesh.
- With a fork or masher, flatten the roasted eggplant, about quarter of an inch thick.
- Meanwhile, season the whisked egg with salt and pepper. Dip the eggplant in the egg mixture.
- Heat the oil in a large, flat pan, on a high flame until bubbles begin forming in the surface of the oil. The hot oil will prevent the eggplant from sticking to the pan.
- While the oil is still hot, carefully place the eggplant into the pan and pour the remaining egg onto it. Cook over a high flame for 5 minutes. If done correctly, the eggplant will naturally release when it is seared and cook through. Once this happens, flip the eggplant and cook the other side.
- Serve with hot rice.
· You can garnish the top of the eggplant with slivers of green mango or cooked ground beef or pork and onions.
Other Stories by Rafael Reynante
Tell Us What You Think