Tortang talong is my favorite to cook when I need something quick, easy, and delicious. It's surprisingly filling and nutritious, too!
I love how simple this recipe is. The smoky flavor from grilling the eggplant combined with beaten eggs creates this amazing comfort food that I love. Plus, it's perfect with rice and ketchup on the side.
My Ingredients
- 4 pieces Chinese eggplant
- 2 pieces raw eggs
- 1 teaspoon salt
- 6 tablespoons cooking oil
How I Make My Favorite Tortang Talong
- I start by grilling my eggplant directly over the flame or on my grill pan. I keep turning them until the skin becomes almost completely black all around. This takes about 8-10 minutes total.
- Once my eggplants are nicely charred, I let them cool down for a few minutes. Then I carefully peel off all that blackened skin and set the tender, smoky flesh aside.
- While my eggplants are cooling, I crack my 2 eggs into a bowl, add 1 teaspoon of salt, and beat everything together until it's well combined.
- I place each peeled eggplant on a flat surface and use a fork to gently flatten them, creating a nice, even surface. I'm careful not to mash them too much because I want them to hold their shape.
- Next, I dip each flattened eggplant into my egg mixture, making sure it's completely coated on all sides.
- I heat my pan over medium heat and add the cooking oil. Once the oil is hot, I place my egg coated eggplants into the pan.
- I fry each eggplant for about 3-4 minutes per side, making sure both sides are golden brown and the egg is cooked. I'm careful not to flip them too early so the egg coating sets properly.
- Once both sides are cooked, I transfer them to a plate lined with paper towels to drain any excess oil.
- I serve them hot with rice and ketchup. Enjoy your tortang talong!
My Personal Tips
- I always grill my eggplant until the skin is charred. This gives the best smoky flavor and makes the skin easier to peel off.
- I let my eggplant cool completely before peeling because hot eggplant can be slippery and hard to handle.
- When I flatten the eggplant with a fork, I create a cross hatch pattern. This helps the egg coating stick better.
- I make sure my oil is at the right temperature. Too hot and the egg browns too quickly, too cool and it absorbs too much oil.
- Sometimes I add a little ground black pepper to my egg mixture for extra flavor.
- I serve this immediately while it's still hot and crispy.
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My Favorite Tortang Talong
My smoky grilled eggplant dipped in beaten eggs and fried to golden perfection for a quick comfort meal
Ingredients
Method
- I start by grilling my eggplant directly over the flame or on my grill pan. I keep turning them until the skin becomes almost completely black all around. This takes about 8-10 minutes total.
- Once my eggplants are nicely charred, I let them cool down for a few minutes. Then I carefully peel off all that blackened skin and set the tender, smoky flesh aside.
- While my eggplants are cooling, I crack my 2 eggs into a bowl, add 1 teaspoon of salt, and beat everything together until it's well combined.
- I place each peeled eggplant on a flat surface and use a fork to gently flatten them, creating a nice, even surface. I'm careful not to mash them too much because I want them to hold their shape.
- Next, I dip each flattened eggplant into my egg mixture, making sure it's completely coated on all sides.
- I heat my pan over medium heat and add the cooking oil. Once the oil is hot, I place my egg coated eggplants into the pan.
- I fry each eggplant for about 3-4 minutes per side, making sure both sides are golden brown and the egg is cooked. I'm careful not to flip them too early so the egg coating sets properly.
- Once both sides are cooked, I transfer them to a plate lined with paper towels to drain any excess oil.
- I serve them hot with rice and ketchup. Enjoy your tortang talong!
Notes
- I always grill my eggplant until the skin is charred. This gives the best smoky flavor and makes the skin easier to peel off.
- I let my eggplant cool completely before peeling because hot eggplant can be slippery and hard to handle.
- When I flatten the eggplant with a fork, I create a cross hatch pattern. This helps the egg coating stick better.
- I make sure my oil is at the right temperature. Too hot and the egg browns too quickly, too cool and it absorbs too much oil.
- Sometimes I add a little ground black pepper to my egg mixture for extra flavor.
- I serve this immediately while it's still hot and crispy.
Tried this recipe?Let us know how it was!
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