Tortang Talong
A charred, peeled eggplant dipped in beaten egg and pan-fried until golden. This Filipino classic is tender inside with lightly crisp, browned edges.
Estimated cost: ₱55–₱70
Prep 15 min · Total 28 min · Serves 1
Nutrition per serving: 302 kcal · 14 g protein · 10 g carbs · 24 g fat
Ingredients
- 1 medium (180g) Eggplant (talong)
- 2 pcs Large eggs
- 1 tbsp Cooking oil
- to taste Salt
- to taste Black pepper
Steps
- Char the eggplant directly over an open flame on medium-high heat, turning every 2–3 minutes with tongs, for 8–10 minutes total until the skin is blackened and the flesh feels soft when gently pressed.
- Transfer the eggplant to a bowl and cover with a plate. Let it steam for 5 minutes to loosen the skin.
- When cool enough to handle, peel off the charred skin starting from the stem end. Keep the stem attached if possible.
- Flatten the peeled eggplant gently with a fork into a wide fan shape. Pat dry with paper towels so the egg coating sticks better.
- Beat 2 eggs in a shallow bowl until fully combined. Season with salt and black pepper.
- Dip the flattened eggplant into the beaten eggs, coating both sides well.
- Heat 1 tbsp cooking oil in a non-stick pan over medium heat until shimmering but not smoking.
- Carefully slide the coated eggplant into the pan. Pour any remaining beaten egg over the top of the eggplant.
- Cook for 3–4 minutes on the first side until the egg is set and golden brown at the edges.
- Flip carefully using a wide spatula. Cook for another 2–3 minutes until the second side is golden and fully set.
- Transfer to a plate lined with paper towels and let rest for 1 minute to drain excess surface oil. Serve immediately.
Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).