Tortang talong is eggplant omelet or frittata. Meatless tortang talong can be served as a side dish or even as a main dish. If you prefer the meaty version, try the version with ground pork or the more exotic one with diced pig’s brain. I served this meatless tortang talong as a side dish to pork adobo.
To make tortang talong, the talong (eggplants) must be pre-cooked. They can be steamed, broiled, grilled or boiled in a little water. The batter, usually a plain mixture of flour and water, can be made even better by substituting seasoned bread crumbs for the flour or by using flour but adding spices and herbs. In the photo above, I used the plain egg-and-flour mixture with a dash of salt and pepper. I did not want strong flavors because the tortang talong was meant to accompany an already highly spiced and flavored pork adobo. Hence, how to season your tortang talong depends on how you intend to serve them.
Ingredients :
3-4 talong (long variety), steamed, broiled, grilled or boiled until soft but not too mushy
2 eggs, beaten
1 c. of flour
salt and pepper
1 c. of cooking oil for frying
Cooking procedure :
Peel off the skins of the eggplants, leaving the stems on. Flatten the bodies with the back of fork.
In a shallow bowl, blend together the beaten eggs and flour until smooth. Season with salt and pepper.
Heat the cooking oil in a wok or skillet until it starts to smoke. Holding the eggplant by the stem, dip it in the batter and lower onto the hot oil. Fry until golden, turning once for even color and doneness. To make turning easy, cook only 1-2 eggplants at a time.
Drain on paper towels. Serve hot.
hi…im just wondering if you have a good recipe for dinakdakan…im new to your blog, just came across it when i was googling something….and it was a good coz i like your recipes and maybe try your take on japchae..ive had that before and i never knew what it was called until i saw the pictures of it in ur blog and thought that thats the one dish ive been looking for. i will definitely let u know if my japchae turns out good
Am not familiar with dinakdakan.
Dinakdakan is an Ilocan recipe its like sisig
Kalami aning imong recipe. Giganahan ang akong mga anak pagkaon. Bisan ako dili tigluto. Daghang salamat ug unta magpadayun ka niining imong pagsabwag sa nindot aug lamiang mga lutong pinoy!
thanks. Its a great help for a beginner like me.
Ms. Connie is it really 1 cup of flour? because I tried mixing it with egg and the result is a sticky batter. what am i doing wrong? thanks
It is supposed to be like pancake batter. If you use small eggs you will have to add a little water to get that consistency. And be sure to beat the eggs before adding the flour.
Thank you so much Ms. Connie. I really appreciate all your efforts in blogging all this helpful recipes. You had helped and inspired a lot of people to cook. . . .