Tortang Talong

Name: Tortang Talong
Total time: 30 min
Yield: 4
Cuisine: Filipino
Ingredients: 4 Long Asian aubergines; 4 Eggs; 1/2 tsp Salt; 1/2 tsp Black pepper; 4 tbsp Oil; 1 Tomato, diced, to serve; 4 tbsp Banana ketchup or vinegar with garlic, to serve

A whole aubergine charred over the flame, peeled, flattened with a fork into a fan and dipped in egg before frying — one vegetable, one egg, and thirty years of Filipino weeknights.

Источник

Автор рецепта Filipino home kitchens · 🏺 Традиционное · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.

Philippines · charred aubergine omelette — An ownerless traditional dish, so no cook is credited. The cited article confirms tortang talong, also known as eggplant omelette, as a Filipino omelette or fritter made by pan-frying grilled whole eggplants dipped in an egg mixture. The charring cue, the fork-fan method and the keep-the-stalk tip are this book's own.

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Смотри, как это готовят · 3 видео

Tasty Pinoy Taste Recipes The Cooking Pinay

⏱ 30 мин🍽 4 порций🔥 210 ккал🇵🇭 Филиппины

ВегетарианскоеБез глютенаБез молочного

Ингредиенты

Порции

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Приготовление

Char the whole aubergines directly over a gas flame or under a hot grill, turning, until the skin is black all over and the flesh has collapsed — about 10 minutes.
💡 Black all over, not brown. The burnt skin is where the smoke comes from, and an under-charred aubergine tastes of nothing but egg.
Cool them a minute, then peel the skin away with your fingers, leaving the stalk on as a handle.
Lay each one on a plate and press it flat with a fork, working from the stalk outwards, until it spreads into a fan.
Beat the eggs with the salt and pepper in a wide dish. Lay an aubergine in and spoon egg over it until it is coated.
Slide it into hot oil, stalk and all, and fry 2 minutes a side until the egg is set and golden.
Serve hot with diced tomato and banana ketchup or garlic vinegar.

💡 Советы

Meat versions exist — giniling stirred into the egg makes rellenong talong — but the plain one is what most Filipino households actually eat, and it costs almost nothing.
The stalk is a handle, not decoration. Leave it on and the fan holds together when you turn it in the pan.