Tortang Talong

Tortang Talong or Eggplant Omelet is one of my favorite side dish served with lots of banana ketchup.

Ingredients
  • 6 pieces small Chinese or Japanese eggplant
  • 3 whole egg
  • 1 teaspoon cornstarch
  • salt to taste
  • cooking oil for frying
Instruction
  1. Grill or broil eggplant. Allow to cool and peel the skin. Set aside.
  2. Dilute cornstarch in 2 tablespoon  water. Add eggs and beat well. Season with salt. Set aside.
  3. Dip eggplant one by one in egg mixture. (While dipping, flatten eggplant by using the back of a fork)
  4. Using a wide pan heat cooking oil and fry dipped eggplant for 2 minutes on each side or till golden brown in medium low heat.
  5. Remove eggplant from pan and place in a paper towel to remove excess cooking oil. Serve hot with your favorite dipping sauce. Enjoy!

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