Tortang Talong

A Filipino eggplant dish featuring tender vegetables in a golden egg coating. Crispy on the outside and soft inside, they make an excellent side dish or appetizer on their own.

Ingredients

• 4 pcs Eggplants
• 2 pcs Eggs
• 1 tsp Salt
• 4 tsp Olive oil

Instructions

1. Place the eggplants on a grill and cook until the skin is almost completely blackened.
2. Let the eggplants cool slightly, then carefully peel off the skin. Set the prepared vegetables aside.
3. Crack the eggs into a bowl, add salt, and whisk thoroughly with a fork until the mixture is smooth and uniform.
4. Place the peeled eggplant on a flat surface and gently flatten it with a fork to create a thin patty.
5. Dip the flattened eggplant into the egg mixture, ensuring it is completely coated on all sides.
6. Heat a skillet over medium heat and add olive oil. Fry the coated eggplants for 3–4 minutes on each side until they turn golden brown and are cooked through.