Tortang Talong Filipino Eggplant Recipes

TORTANG TALONG (EGGPLANT OMELET) RECIPE

Steps:

• Broil eggplants until tender (the skins are charred and blister appears).
• Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
• In a bowl, beat the eggs and season with salt and pepper.
• In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering theeggplant onto the heated oil.
• Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

TORTANG TALONG

Steps:

• With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.
• Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
• In a wide pan over medium heat, heat oil.
• In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy.
• Holding by the stem, dip the eggplant in the beaten eggs and quickly slide into the pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.

TORTANG TALONG FILIPINO (EGGPLANT RECIPE)

Steps:

• 1. Grill the eggplant until the color of skin turns almost black 2. Let the eggplant cool for a while then peel off the skin. Set aside. Option #1 3. Heat oil in a wok and saute pork until Brown in color 4. Add potatoes, carrots and raisins. Cook until the Veg are tender 5. Add Mama Sita's Pang-gisa Saute Mix mix remove from heat Continue or Option #2 simple 3. Crack the eggs and place in a bowl 4. Add salt and beat 5. Place the eggplant on a flat surface and flatten using a fork. 6. Dip the flattened eggplant in the beaten egg mixture 7. Heat the pan and pour the cooking oil 8. Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.

EGGPLANT OMELET (TORTANG TALONG)

Steps:

• Preheat the broiler.
• Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
• Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
• Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
• In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
• When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
• Serve hot or at room temperature, with fish sauce.