We’ve written about tortang talong a few times on this blog but I just realized we’d never actually shared a recipe for it. What’s tortang talong? It’s basically grilled eggplant soaked in egg batter then fried. Think eggplant parm without the sauce and the cheese. I’ve also seen it referred to as eggplant omelette. My mom usually adds a mixture of ground pork and shrimp, but even with just the eggplant and egg this dish is filling and satisfying. I just love the sweet and slightly smoky flavor of the eggplant. BTW, this recipe calls for the thinner, longer, smaller Chinese eggplant.
- 6 medium Chinese eggplants
- 3 eggs
- 1/2 cup oil
- salt and pepper, to taste
- red pepper flakes, optional
Grill or bake the eggplants (400 degrees for 30 minutes) until the meat softens and the skin is easy to peel off. Remove from heat and cool until the eggplants can be handled without burning your fingers. Remove the skin and lay the eggplants on a tray. With a fork, spread and flatten the meat a little. Season with salt and pepper. I use red pepper flakes for an extra kick.
Crack the eggs and separate the whites in a bowl. Save the yolks for later. With a hand mixer (or a fork), beat the egg whites until peaks form, about 3-minutes.
Start heating the oil in your pan for frying.
Add the yolks, more salt and pepper. Beat once more until fully combined. Set aside.
When the oil is hot enough, dip the eggplant in the egg until fully coated and lay gently on the pan. Depending on how big your frying pan is and the size of the eggplants, you can probably fit two at the same time. Fry both sides until golden brown.
Remove from pan and transfer to a paper-towel lined tray to remove excess oil. When you’re ready to serve, arrange the eggplants in a dish and serve with banana ketchup or a lemon/soy sauce dip (juice of 1 lemon, 1/4 cup or less of soy sauce). Mangan na (let’s eat)!