Tortang Talong is a tasty dish I have loved since the very beginning of my stay in the Philippines. It is fried eggplant with egg, tomatoes, and onions (could also be done with garlic and different seasonings if you so desire). I first learned to make this while in training from host mom up north. I have had it a couple of times since coming to Cebu and when I saw one of the house mothers at the shelter preparing it today I jumped in to learn her technique and take a couple of photos to share here. Though the ingredients are healthy, all nutritional value is probably fried off into the hot oil, however it is very tasty.
Serving Size: 5
3-5 Eggplants (depending on size)
2 Medium Tomatoes
1 Tsp Salt
1 Cup of Oil
To begin you will boil the whole eggplants for approximately 15 minutes or until they turn mushy. You will leave the stem on the eggplants and take a fork to shred off the outer purple skin. Then flatten the eggplants until it looks like the picture shown below. I know, it does not look very appealing…
Set the eggplant aside and chop up the tomatoes and onion; crack the eggs into a bowl and whisk together with salt.
Place one eggplant on a plate, put of few tomato and onion pieces on top, then spoon some of the egg mixture until it is coated.
Heat oil in a skillet and then gently put in the eggplant. Fry for a couple of minutes until egg is thoroughly cooked. Do not turn the eggplant over. Take out of skillet and place on paper towel to absorb the oil.
Repeat until all eggplants are cooked. Enjoy eating! Best pair with rice of course 🙂