入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Tortang Talong
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.
来源
食谱提供 Filipino home kitchens · 🏺 传统 · 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.
Watch it being made · 3 videos
⏱ 30 分钟🍽 4 人份🔥 210 大卡🇵🇭 菲律宾
素食无麸质无乳制品
步骤
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.
💡 小贴士
- 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.
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