A vegetarian dish from the Filipino kitchen.
Ingredients
- 4 Egg Plants
- 2 Eggs
- 1 tsp Salt
- 4 tsp Olive Oil
Method
- Grill the eggplant until the color of skin turns almost black
- Let the eggplant cool for a while then peel off the skin. Set aside.
- Crack the eggs and place in a bowl
- Add salt and beat
- Place the eggplant on a flat surface and flatten using a fork.
- Dip the flattened eggplant in the beaten egg mixture
- Heat the pan and pour the cooking oil
- Fry the eggplant (that was dipped in the beaten mixture). Make sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.
Source
This recipe is adapted from TheMealDB (id 53075), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=eLl8ekOu1MM.
Original source noted by the contributor: https://www.sainsburysmagazine.co.uk/recipes/mains/tortang-talong.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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