Tortang Talong (Eggplant Fritters)

Tortang Talong is also called Eggplant Fritters.  It's an inexpensive, simple and flavorful dish that can be eaten as a side dish or main entree' along with steamed rice.  This dish reminds me so much of my childhood.  Growing up, my mom and dad had a huge vegetable garden in our backyard.  They planted all kinds of veggies and one of them are eggplants.  My mom has different variations of recipes for eggplants but this particular one is my favorite that up to this day, I crave for it every now and then.

I am trying to recreate my mom's recipe here as close to the wonderful flavor as I can remember back then.  Making this recipe takes some patience but the end result is worth it...


Ingredients

4 eggplants
3 eggs
salt and freshly ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup onions, finely chopped
olive oil for pan frying

 

 


First, you have to grill the eggplants:
Poke each side of the eggplant with fork and place on hot grill, turning it every now and then until skin blisters and separate from meat when pulled.  You can also put them under the broiler (for grilling option), making sure to keep an eye on them to prevent burning.

Once grilled and cooled, individually peel the skin off.  Place peeled eggplant in a flat platter and gently press it with fork until it flattens but not breaking it (keeping them intact is a key here).  In a shallow baking dish or bowl, beat eggs, onions, garlic powder, onion powder together.  Season with salt and freshly ground pepper (you can adjust the flavor here).  Gently submerged an eggplant or two (if it fits) and soak into the liquid mixture. 

Heat olive oil (about 3 tablespoons) on a flat frying pan on a medium heat.  Gently place one or two soaked, flattened eggplant on the pan (depending on the size of your pan).  Drizzle some egg mixture on it (about 2-3 tablespoons) and let it cook for 2-3 minutes on each side, until brown.  You may add a little bit more oil on the pan when it gets dry as the eggplant may tend to soak most of it.  Repeat the process with the remaining eggplants.  Best serve with steamed rice, enjoy!



Yield:  4 servings