Filipino Fried Eggplant - Tortang Talong
I love anything and everything that has eggplant in it, and I aspire to find more simple ways to use this wonderful ingredient in more things. Even if it's fried, I feel a little less guilty eating it since there isn't animal fat (ie- deep fried pork skins) which is typical of many of the hearty but not-so-heart-friendly dishes filipino cuisine has to offer. Some restaurants and people will add a mix of ground meat and small veggies to stuff inside, like a meatloaf patty thing, but my style is simple and straight-forward. I eat this with steamed rice and bagaoong (shrimp paste), but it is great by itself - especially if you are being carb-conscious.
- 1 Eggplant
- 1 Egg
- salt, pepper, or patis, to taste
- bagaoong, if you're weird like me and like this stuff
- Go to Seafood City or an Asian Market (like 99 Ranch) and buy an asian eggplant (can be filipino, chinese, whatever). My mom always taught me to find the short and fat shaped eggplants for this dish because you will eventually flatten it out like a pancake; so avoid buying the long, giant eggplants. Those are best for stews.
- Heat up your grill or gas stove top. Take a fork and stab the heck out of the eggplant all over. Spray with PAM or brush with oil and broil the eggplant until most of its sides are almost charred. When done, let it cool completely.
- Beat 1 egg and add salt and pepper. Peel the roasted, charred eggplant and carefully flatten with a spoon or fork in the scrambled egg. Warm up a little oil in a frying pan.
- When your pan is hot, it's time to fry! Dump everything in that bowl onto the pan and help re-flatten it with your cooking utensil. Fry on both sides til it's golden brown and BOOM. You now have a happy little eggplant pancake!