Recipes

The Best Breakfast Companion: Tortang Talong

Rafael Reynante
Rafael Reynante | Aug 03, 2015

 
Ingredients:
 
1 whole eggplant, cleaned
1 egg, whisked
2 tbsp. cooking oil
salt and pepper to taste
 
Procedure:
 
  • 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.
 
Notes:
·      You can garnish the top of the eggplant with slivers of green mango or cooked ground beef or pork and onions.

 

 

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