Every time I cook up some Tortang Talong (that delicious eggplant cooked with egg), I always make sure to cook a little extra rice. I just know my family will want more! Plus, it’s the perfect match for some bagoong cooked in oil. I can’t wait to share my sauce recipe with you later!
I came across this video where she shared how, when she was young, she really didn't like some foods. But then, as she got older, she tried them again and discovered they were actually delicious! I can totally relate to that, especially with Tortang Talong. I used to think, "Why would I want to eat eggplant with egg? I’d much rather just have fried eggs!" But now I see I was missing out, it's such a tasty combo! LOL!
I'm so thankful to my grandmas for sharing this amazing food with me! Ever since I started living with my mom's family, everything has felt so peaceful and everyone is chill. If you're interested in trying your hand at cooking this dish, just scroll down! I promise it's super simple and delicious!
Ingredients I Used:
- 5 eggplants
- 3 big eggs
- teaspoon of seasoning
- half cup of cooking oil
- 2 tbsp of bagoong
Cooking Time:
I grill the eggplants directly in the stove oven fire on medium heat high heat is too much for me LOL and heat it until the skin turns brown to black. Doing this in a stove oven is better than steaming it. The stove oven fire adds a smoky flavor to the eggplant it tastes better.
This is how it looks like when the eggplant turns around looks. Just twist it and turn whenever I can. I make sure to not overheat it because we don't want an overheated eggplant it will taste bitter.
My grandma told me to let the eggplant cool off before peeling it, nah I am too impatient for that so what I do is turn on the faucet and clean the eggplant direct to it. It is more clean than pealing it off without using faucet water. Be careful peeling off the skin we want it clean and perfect.
This is what it looks like. This needs years of experience to peel this clean LOL just kidding.
For this next step, I prepare three eggs for five eggplants. I crack the eggs into this plate that is perfect for the eggplant length.
And then I season it with a teaspoon of magic sarap seasoning that's all you need.
Whisk it with a fork until well combined.
Now the egg mixture is ready, I am grabbing one eggplant at a time.
I just put the eggplant into the egg mixture and using the fork I flatten it.
I grab another eggplant and do the same thing.
Now they look like flat and ready.
In a hot pan, I add half a cup of cooking oil.
I let the cooking oil hot for a minute and I grab the head part of it and carefully transfer it into the pan.
I let it fry until it turns brown.
When the eggplant is ready to be flipped, I just grab the head part of it and carefully flip it to the other side away from me.
When the other side is cooked too. I grab the head part again and tap it on the side of the pan to remove the excess oil.
And transfer it to a clean plate.
And the same thing to the other eggplants.
This an optional step but I love the combination of bagoong and oil. So in another pan, I added 2 tablespoons of cooking oil.
Then I added 2 tablespoons of bagoong.
Then I let the bagoong cook for a minute and turn off the stove and done! And transfer it to the small round plate.
Happy Eating everybody!
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
