Tortang Talong
Tortang talong is a Filipino street food where charred eggplant becomes custard-soft inside its crispy egg coating. The technique of charring the eggplant directly over flame isn't just for flavor, it loosens the skin so it slips away cleanly, leaving behind concentrated sweetness. This is home cooking at its most economical: a few eggs, one vegetable, olive oil, and the patience to char properly. The result tastes far more substantial than its humble ingredients suggest.
Instructions
0.
Grill the eggplant until the color of skin turns almost black 1.
Let the eggplant cool for a while then peel off the skin.
Set aside. 2.
Crack the eggs and place in a bowl 3.
Add salt and beat 4.
Place the eggplant on a flat surface and flatten using a fork. 5.
Dip the flattened eggplant in the beaten egg mixture 6.
Heat the pan and pour the cooking oil 7.
Fry the eggplant (that was dipped in the beaten mixture).
Make sure that both sides are cooked.
Frying time will take you about 3 to 4 minutes per side on medium heat..
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