Tortang Talong

Instructions

1. 1

   Grill the eggplants

   9 min

   Begin by placing the eggplants directly on a hot grill. Cook them until the skin becomes charred and nearly black, which will take about 15-20 minutes. Turn occasionally to ensure even grilling and to achieve a smoky flavor.

2. 2

   Cool and peel the eggplants

   3 min

   Once grilled, remove the eggplants from the grill and allow them to cool for a few minutes until manageable. Carefully peel off the charred skin, which should come off easily, and set the peeled eggplants aside on a plate.

3. 3

   Prepare the egg mixture

   5 min

   In a medium bowl, crack the eggs open and whisk them thoroughly until the yolks and whites are fully combined. This step is crucial for achieving a light and fluffy texture in your Tortang Talong.

4. 4

   Season the eggs with salt

   2 min

   Sprinkle salt into the bowl with the whisked eggs and continue to beat the mixture until the salt is fully incorporated. This will help to enhance the flavor of the dish and season the egg coating.

5. 5

   Flatten the peeled eggplant

   3 min

   Take each peeled eggplant and place it on a clean, flat surface. Using a fork, gently press down to flatten the eggplant, creating a surface that will hold the egg mixture and fry evenly.

6. 6

   Coat the eggplant with egg

   3 min

   Dip each flattened eggplant into the bowl of beaten eggs, ensuring it's fully coated. This will help create a crispy golden exterior when frying.

7. 7

   Fry the eggplant in olive oil

   5 min

   Heat a large pan over medium heat and add olive oil. Once the oil is shimmering, carefully place the coated eggplants in the pan. Fry them for about 3 to 4 minutes on each side until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.