Tortang Talong
Prep Time:
15 mins
Cook Time:
8 - 12 mins
Serves:
4
Level:
Beginner
About the Recipe
Tortang Talong, a popular Filipino dish, is a delightful eggplant omelet that tantalizes the taste buds with its unique combination of flavors and textures. This dish is a harmonious marriage of charred and peeled eggplant, mixed with beaten eggs, onions, garlic, and a touch of seasoning.
Tortang Talong is a versatile dish that can be enjoyed as a main course alongside steamed rice or as a side dish to complement other Filipino favorites. It is often served with a dipping sauce made from vinegar, soy sauce, and chili, adding a tangy and slightly spicy kick to the overall taste experience.
This beloved Filipino recipe is not only a celebration of flavors but also a reflection of the country's rich culinary heritage. It embodies the warmth of home-cooked meals and the joy of shared moments around the dining table. Tortang Talong is a testament to the creativity and resourcefulness of Filipino cuisine, transforming simple ingredients into a dish that captures the hearts and palates of those who savor it.
Ingredients
4 large eggplants (talongs)
4 large eggs
1 small onion, finely chopped
2 cloves of garlic, minced
Salt and pepper to taste
Cooking oil for frying
Preparation
Preheat your grill or stovetop burner to medium-high heat. Place the eggplants directly on the grill or burner and cook, turning occasionally, until the skin is charred and the flesh becomes soft. This process usually takes about 10-15 minutes. Alternatively, you can roast the eggplants in the oven at 425°F (220°C) for 30-40 minutes or until tender.
Remove the eggplants from the heat and let them cool for a few minutes until they are safe to handle. Peel off the charred skin gently, keeping the flesh intact. Set aside.
In a bowl, beat the eggs until well combined. Add the chopped onion, minced garlic, salt, and pepper. Mix thoroughly to incorporate the ingredients.
Take one peeled eggplant and flatten it gently using the back of a fork, spreading the flesh slightly. Dip it into the beaten egg mixture, making sure it is well coated on all sides.
Heat a non-stick skillet or frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the eggplant in the pan and cook for about 3-4 minutes on each side or until golden brown. Repeat the process with the remaining eggplants.
Once cooked, transfer the tortang talong to a plate lined with paper towels to remove any excess oil.
Serve the tortang talong hot as a main dish with steamed rice or as a side dish. It pairs well with a dipping sauce made from vinegar, soy sauce, and chili.
Enjoy your homemade tortang talong, filled with the smoky flavors of grilled eggplant and the delightful combination of eggs, onion, and garlic. It's a comforting and satisfying dish that will surely bring joy to your taste buds!
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