PINOY TORTANG TALONG OR EGGPLANT OMELET @ LUTONG PINOY RECIPE

lutong pinoy PINOY TORTANG TALONG OR EGGPLANT OMELET @ LUTONG PINOY RECIPE

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PINOY TORTANG TALONG OR EGGPLANT OMELET

PINOY TORTANG TALONG OR EGGPLANT OMELET

PINOY TORTANG TALONG INGREDIENTS

PINOY TORTANG TALONG INGREDIENTS
2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying

PINOY TORTANG TALONG PROCEDURE

Broil eggplants until tender (the skins are charred and blister appears).

Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.

In a bowl, beat the eggs and season with salt and pepper.

In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

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Tagged with filipino egglent omelet, filipino tortang talong, pinoy egglant recipe, pinoy eggplant omelet, pinoy tortang talong

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Comments (1)

Alisa@Foodista - Nov 22, 2009 at 4:58 pm

Just the recipe I was looking for! I hope you could share some of your Filipino recipes over at Foodista.
.-= Alisa@Foodista´s last blog ..More Than You Want to Know About Cranberry Sauce =-.

PINOY TORTANG TALONG OR EGGPLANT OMELET - Viewers Comments