- Food and Cooking»
- Cooking Ingredients»
- Fruit Ingredients
Eggplant Fried Fan
Grilled & Fried Fan Eggplant "Talong Pinaypay"
talong (eggplant), pinaypay (fan)
I am thankful for my home economist ma who taught me how to cook. I started to learn how to be around the kitchen- washing dishes, cutting vegetables and taking turn to hold the ladle as my ma demonstrated the basics on how to prepare and cook. I learned some from my pa who also is a great cook especially turning day old rice into garlic fried rice for breakfast. Oh yes, we Filipinos eat rice three times a day even in-betweens.
There are a variety of sizes for eggplants: The Chinese eggplant is long and slender, Japanese eggplant is medium and oblong, and the Indian eggplant is small and round shaped. They come as light and dark colours: dark purple, light purple, brown, striped green hybrid Thai eggplant also known as Hybrid Tiger and even the hybrid white eggplant from India called Hybrid Raja. I prefer the long dark eggplants.
Purple eggplants, great colour! If you like eggplants, here is a simple-to-follow recipe.
Simple Recipe: Seasoned "Fan" Eggplant
Ingredients: (1 serving)
- 1 Oriental eggplant (long, dark and sweet)
- 1 egg
- garlic, minced
- salt and pepper (coriander and sweet basil optional)
- ½ tbsp. cornstarch
Sauce: soya, vinegar, garlic, chili
- Wash eggplant thoroughly and pat dry. Prepare the oven at 350˚.
- Put in the oven for grilling until the eggplant skin turns to brown and wrinkled. Let cool, then peel off the skin gently and hold the head steady. Gently peeling will keep the head intact.
- On the other hand, prepare in medium heat a flat frying pan with enough oil.
- Press the skinless eggplant with a fork, gently flattening it like in the shape of a fan.
- Have 1 egg beaten on the side with a half a spoon cornstarch. Add a pinch of salt and pepper for seasoning (may also use coriander and sweet basil). Add minced garlic.
- Slide the eggplant into the egg batter. Avoid lifting it from the top so it will not break it. Make sure the egg batter sips into the eggplant, spread evenly on both sides.
- Pan fry, switching sides until crispy.
- Served hot and crispy with garlic fried rice.
Mix soya and vinegar, add garlic or red and green chili. Balsamic vinegar (option)
Tip: If you prefer just frying without grilling, slice eggplant with skin on, dip in seasoned egg batter and fry in batches evenly switching both sides for 2 minutes each. Let sit in a strainer to drain oil. Serve hot with soy and chili sauce. You may also add garlic or lemon juice into your sauce.