Talong Recipe Panlasang Pinoy

TORTANG TALONG

Steps:

• With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.
• Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
• In a wide pan over medium heat, heat oil.
• In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy.
• Holding by the stem, dip the eggplant in the beaten eggs and quickly slide into the pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.

TORTANG TALONG (EGGPLANT OMELET) RECIPE

Steps:

• Broil eggplants until tender (the skins are charred and blister appears).
• Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
• In a bowl, beat the eggs and season with salt and pepper.
• In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering theeggplant onto the heated oil.
• Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

STEAM TORTANG TALONG OVERLOAD

Steps:

• Grill the Eggplant
• Let it cool before peeling it off.
• In a bowl combine all ingredients, mix well
• Add salt seasoning and ground pepper. Mix well until combined
• Add the all-purpose flour, mix and set aside.
• Brush the molder first with oil before putting the grilled eggplant.
• Pour the vegetable mixture on the top of eggplant.
• Then add a slice of hotdog for toppings.
• Steam for 10-12mins.In medium flame setting.
• Let it cool and serve with ketchup.