1 small Japanese-type talong (eggplant) per person (4 of them then)
1 egg per person
onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish

Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible.In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don’t dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice

How visitors found this page:

• tortang talong recipe
• tortang talong
• torta talong
• torta talong recipe
• Filipino Eggplant Torta
• tortang talong recipe tagalog
• tortang talong filipino recipe
• talong recipe tagalog
• filipino eggplant torta recipe
• eggplant torta recipe filipino
• filipino recipe tortang talong
• filipino tortang talong recipe

Be Sociable, Share!

•