Tortang Talong

🥘 Ingredients

Prep

• Japanese eggplants (680g)
  4 medium

Filling

• black pepper
• eggs
  4
• fish sauce
  1 1/2%tsp
• garlic (minced)
  1 clove
• oyster sauce
  1 tbsp
• soy sauce
  1 1/2%tsp
• vegetable oil
  1 tbsp
• yellow onion (minced)
  1 small

Serving

• cherry tomatoes
• cooked white rice
• cucumbers

Prep

1. 1

   Use a fork to poke some holes in Japanese eggplants . Roast at a high temperature in air fryer, oven, or over a gas burner until fully tender and skin is partially charred, about ⏱️ 30 minutes . Set aside until cool enough to handle, about ⏱️ 15 minutes .

   Japanese eggplants: 4 medium (680g)

Filling

1. 1

   In a skillet, heat vegetable oil over medium-high heat. Add yellow onion and garlic , and cook, stirring frequently, until soft and translucent, about ⏱️ 5 minutes . Add oyster sauce , fish sauce , and soy sauce and continue to cook, stirring frequently, until liquid is absorbed, about ⏱️ 1 minute . Remove skillet from heat, and set aside to let cool slightly.

   vegetable oil: 1 tbsp, yellow onion: 1 small (minced), garlic: 1 clove (minced), oyster sauce: 1 tbsp, fish sauce: 1 1/2%tsp, soy sauce: 1 1/2%tsp
2. 2

   In a medium bowl, beat eggs until homogenous and frothy. Pour half into a wide, shallow dish, season with salt and black pepper , and set aside. To the remaining eggs in the bowl, add onion mixture and stir to combine. Clean skillet and return to stovetop.

   eggs: 4, black pepper

Frying

1. 1

   Peel eggplants as best as you can, leaving stems attached; discard skin. With the back of a fork, press down firmly to flatten each eggplant along its length until it resembles a large teardrop in shape.
2. 2

   In the cleaned skillet, heat vegetable oil over medium-high heat until shimmering.
3. 3

   Working one at a time, hold eggplant by stem, and evenly coat on all sides with the beaten egg mixture. Add to skillet and top with the onion mixture. Cook until bottom side is golden brown and crisp, about ⏱️ 3 minutes . Carefully flip eggplant and continue to cook until golden brown on second side, about 1 minute and ⏱️ 30 seconds .

Serving

1. 1

   Transfer to individual plates and serve immediately with cooked white rice and sliced cucumbers or cherry tomatoes .

   cooked white rice, cucumbers, cherry tomatoes