Tortang talong is eggplant omelet. Meatless tortang talong can be served as a side dish or even as a main dish. To make tortang talong, the eggplants must be pre-cooked. They can be steamed, broiled, grilled or boiled in a little water. The batter, usually a plain mixture of flour and water, can be made even better by substituting seasoned bread crumbs for the flour or by using flour but adding spices and herbs.
In the photo above, I used the plain egg-and-flour mixture with a dash of salt and pepper. Hence, how to season your tortang talong depends on how you intend to serve them.
3-4 talong (long variety), steamed, broiled, grilled or boiled until soft but not too mushy
2 eggs, beaten
1 c. of flour
salt and pepper
1 c. of cooking oil for frying
Cooking procedure :
Peel off the skins of the eggplants, leaving the stems on. Flatten the bodies with the back of fork.
In a shallow bowl, blend together the beaten eggs and flour until smooth. Season with salt and pepper.
Heat the cooking oil in a wok or skillet until it starts to smoke. Holding the eggplant by the stem, dip it in the batter and lower onto the hot oil. Fry until golden, turning once for even color and doneness. To make turning easy, cook only 1-2 eggplants at a time.
Drain on paper towels. Serve hot.