📝 About This Recipe
A beloved staple of Filipino home cooking, Tortang Talong is a simple yet ingenious dish that transforms the humble eggplant into a smoky, silky masterpiece. By fire-roasting the eggplant until the skin is charred and the flesh is tender, then dipping it into a seasoned egg wash and pan-frying, you create a beautiful 'fan' shape with a complex flavor profile. It is the perfect comfort food—savory, slightly sweet from the natural sugars of the vegetable, and incredibly satisfying with a side of steamed rice.
🥗 Ingredients
Main Ingredients
- 4 pieces Chinese or Japanese Eggplants (long and slender variety is essential)
- 3 Large Eggs (beaten well)
- 1/2 teaspoon Sea Salt (plus more for seasoning the egg)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 4-5 tablespoons Neutral Oil (such as canola or vegetable oil for frying)
Aromatics (Optional for Egg Wash)
- 2 cloves Garlic (minced very finely)
- 1 stalk Spring Onions (thinly sliced)
- 1/4 cup Pork Giniling (Ground Pork) (optional; pre-sauteed for a meaty version)
Traditional Dipping Sauce
- 1/2 cup Banana Ketchup (the classic Filipino accompaniment)
- 1 tablespoon Soy Sauce (for a savory dip alternative)
- 1 teaspoon Calamansi Juice (or lemon juice)
- 1-2 pieces Bird's Eye Chili (chopped, if you like heat)
👨🍳 Instructions
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1
Wash the eggplants thoroughly and pat dry. Leave the green stems intact as they will serve as 'handles' during the cooking process.
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2
Prick the skin of the eggplants in several places with a fork to prevent them from bursting while roasting.
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3
Roast the eggplants: If using a gas stove, place eggplants directly over the medium flame. Turn frequently with tongs until the skin is completely charred and black, and the flesh feels very soft (about 5-8 minutes per eggplant).
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4
Alternatively, if you don't have a gas stove, broil them in the oven at 450°F (230°C) for 15-20 minutes, turning once, until the skin is blistered and charred.
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5
Place the hot, charred eggplants in a bowl and cover with plastic wrap or a lid for 5 minutes. The steam will help loosen the skin.
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6
Once cool enough to handle, gently peel off the charred skin under slow running water or in a bowl of water. Keep the stem attached. Pat the peeled eggplant dry with paper towels.
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7
Place a peeled eggplant on a flat plate. Using a fork, gently press and flatten the flesh until it fans out into a wide, flat shape, being careful not to detach it from the stem.
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8
In a shallow wide bowl (wide enough to fit the flattened eggplant), whisk the eggs with salt, pepper, minced garlic, and spring onions.
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9
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat.
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10
Dip one flattened eggplant into the egg mixture, coating both sides thoroughly. Let it soak for a few seconds so the flesh absorbs the egg.
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11
Carefully slide the eggplant into the hot pan. Pour an extra spoonful of the egg mixture over the top of the eggplant in the pan to ensure a thick coating.
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12
Fry for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip the eggplant using a wide spatula, holding the stem for support.
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13
Fry the other side for another 2 minutes until golden. Remove and drain on a plate lined with paper towels.
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14
Repeat the process with the remaining eggplants, adding more oil to the pan as needed.
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15
Serve immediately while hot and crispy with your choice of dipping sauce.
💡 Chef's Tips
Don't skip the direct flame roasting; that smoky 'ihaw' flavor is the soul of this dish. If the eggplant is too watery after peeling, pat it very dry or the egg won't stick properly. Use a wide, flat plate to mash the eggplant to ensure it stays in one piece before transferring to the pan. For a richer version, you can mix some sautéed ground pork or crab meat into the egg batter before dipping the eggplant. Ensure your oil is hot before adding the eggplant to prevent it from absorbing too much grease and becoming soggy.
🍽️ Serving Suggestions
Serve with a generous portion of warm, steamed Jasmine rice. Accompany with Banana Ketchup for the most authentic, nostalgic Filipino experience. Pair with a side of 'Ensaladang Mangga' (Green Mango Salad) to cut through the richness of the fried egg. A side of 'Sinangag' (Garlic Fried Rice) makes this a perfect Filipino breakfast (Silog style). Wash it all down with a cold glass of Sago't Gulaman or iced calamansi juice.