Easiest Tortang Talong (Step By Step)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
1 serving
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Calories
231 kcal
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Course
Main Course, Breakfast
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Cuisine
Filipino
Easiest Tortang Talong (Step By Step)
Description
Easiest Tortang Talong uses one eggplant broiled until blackened and soft, then steamed briefly in a sealed bag to loosen the skin for easy peeling. After peeling, the eggplant is flattened to about 1/4 inch thickness. It is then dipped in beaten egg seasoned with salt and pepper. Garlic is sautéed in neutral oil before frying the coated eggplant. Cooking continues until both sides are browned and the egg is cooked through.
The charred, smoky flavor of the eggplant combined with the egg’s light crust provides a balance of tender and crisp textures. This dish pairs well with steamed rice or as a simple vegetal accompaniment.
If using a larger Italian eggplant, it may be halved lengthwise before cooking for easier handling. Serve immediately while warm for best texture.
Ingredients
- 1 eggplant can sub Asian or Italian eggplant, Filipino variety
- 1 large egg
- Pinch salt
- Pinch black pepper
- 1 tsp neutral cooking oil 5 mL, generic cooking oil
- 1 clove garlic minced
Instructions
- Broil: Set oven to broil. Score the outside skin of the eggplant all over to allow steam to escape during cooking. Place the eggplant on a baking sheet and set on an upper rack. Broil for about 15 minutes, or until the outside is blackened and eggplant is soft, turning the eggplant often to evenly cook.
- Steam: Carefully transfer hot eggplant to a large ziploc baggie and seal shut. Let sit for about 5 minutes to steam (this will help the skin come off easily).
- Prep: In a large shallow dish, whisk together egg, salt, and pepper until egg whites and yolk are well combined.
- Squish: Remove eggplant from the bag and peel off the skin. Using a fork, gently flatten the eggplant so that it's about ¼ inch thick. Dip both sides of the eggplant in the egg.
- Saute: Heat oil in a large saute pan over medium heat. Add garlic, cooking for a minute, then add eggplant. Cook until slightly browned on both sides and egg is cooked through.
- Serve: Serve warm, optionally pairing with rice, soy sauce, and greens.
Notes
- For larger Italian eggplants, cut in half lengthwise prior to broiling to ensure thorough cooking.
- Steaming in a sealed bag after broiling assists with skin removal and enhances softness.
- Use neutral cooking oil and sauté garlic first to infuse subtle flavor before frying the eggplant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 231kcal | 12% |
| Carbohydrates | 28.3g | 9% |
| Protein | 11g | 22% |
| Fat | 10.3g | 16% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 186mg | 62% |
| Sodium | 235mg | 10% |
| Potassium | 1128mg | 24% |
| Fiber | 16.2g | 65% |
| Sugar | 14.2g | 28% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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