Tortang Talong by ronald.madla


									Tortang Talong (Eggplant)


2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying

How to Cook:

      Broil eggplants until tender (the skins are charred and blister appears).
      Once cool, peel off the skins of the eggplant and retain the crown and the stem.
Gently flatten its meat by using the back of a fork. Set aside.
      In a bowl, beat the eggs and season with salt and pepper.
      In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the
egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto
the heated oil.
      Fry until golden brown on one side, then turn and brown the other. Drain on
paper towels. Keep warm and serve.

To top