In Philippines, eggplant is widely available and used in many different Filipino recipes. As a result, it is a staple food and the most often used variant of the Tortang Talong (an omelette-style dish)
Fried eggs and grilled eggplants are the main ingredients of the Filipino meal Tortang Talong. With basic materials and under 30 minutes, you can quickly prepare an omelette in the Filipino style. Steamed rice is a good side dish to go with this inexpensive yet filling supper. Eggplant omelette is what the name Tortang Talong refers to. Both talong and torta are Filipino words for eggplant. Torta means "omelette" or "flat cake." In order to brown the eggplant's skin and make it easier to peel, it is grilled over hot coals. Once covered in beaten eggs, it is pan-fried in hot oil until golden. An extremely simple tortang talong recipe is provided here. By adding minced pork, precooked seafood, or vegetables like bell peppers, onions, and green peas, you may quickly increase the amount of nutrition in the dish.
salt and pepper to taste.
1/4 cup oil
Prick the eggplant with a fork or knife. Directly on a gas burner over a high flame, arrange the eggplants in a single layer and roast, moving with tongs every few minutes, until the skin is evenly browned and slightly softened. Take out of the heat and let cool to the touch. To get rid of extra skin, carefully peel the skin and rinse it under cold, running water. Flatten the eggplants with the back of a fork, keeping intactms in tact. Heat oil in a large skillet over medium heat. Add eggs, salt, and pepper to taste to a shallow bowl. Beat until frothy. The eggplant should be immediately dipped in the beaten eggs while being held by the stem. Cook till golden on each side for 2 to 3 minutes. Continue with the remaining eggplants.
The recipe calls for the long, slim Asian.
Pick eggplants that are uniform in colour, have smooth, shiny skin, and are heavy for their size. Avoid any that are wrinkled, spotty, bruised, or have tan discolourations.
The smaller to medium-sized eggplants are preferable because they contain fewer seeds, thinner skin, and a tendency to be sweeter and less bitter.
Although it can be kept in the refrigerator for up to four days, it is better to utilise eggplant the day after buying it.
To stop the eggplants from exploding during roasting, pierce them many times with a fork.
Serve Tortang Talong with steamed rice and your preferred dipping sauce as a main dish or as a vegetarian side dish. Refrigerate leftovers for up to 3 days by transferring them to a container with a tight-fitting cover.