Tortang Talong

Make Ahead and Storage

Best eaten straight away. Keeps in the fridge for 1 day.

Making Tortang Talong

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Char the aubergines whole under a hot grill for about 10 minutes, turning, until the skin blackens and the flesh is soft. Peel off the skin, leaving the stem on.

   Mark done Start 10 min timer

2. Flatten each aubergine gently with a fork. Beat the eggs with the salt and pepper in a shallow dish.

   Mark done

3. Heat the oil in a frying pan. Dip each aubergine in the egg, coating both sides.

   Mark done

4. Fry for 3 minutes on each side until golden. Serve with the ketchup.

   Mark done Start 3 min timer

Worth Knowing

• Char the skin properly before peeling.
• Leave the stem on to flip the aubergine more easily.
• Flatten the flesh gently so it holds together.
• Use thin, long aubergines when you can, as they cook through faster.

Serving Ideas

Steamed rice · Banana ketchup · Fried fish · Sliced tomato

Tortang Talong Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.