Post by Admin on Mar 24, 2016 22:06:13 GMT
Tortang Talong (Eggplant Omelette)
Our version is quite simple, easy to prepare, and very budget-friendly. The cooking involves two stages. The first stage is cooking the eggplant, either by roasting, grilling, steaming or boiling in water. The second stage is preparing the batter made of scrambled eggs, and then it is ready for frying.
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 4 servings
Ingredients:
4 large eggplants
2 eggs, beaten
1 tsp salt
½ tsp ground black pepper
cooking oil
Cooking Directions:
1. Heat the grill before cooking. Pierce the eggplants all over with a fork. Roast the eggplants until the skin is slightly burnt or almost black.
2. Let them cool off then carefully remove the skin, leaving the stems on. Set them aside.
3. Beat the eggs and add salt and pepper.
4. With a fork, flatten the eggplants, and pour the egg mixture over them.
5. Heat the cooking oil. Holding them by the stem, fry the eggplants for about 3 to 4 minutes on every side until they turn golden brown. Turn them once to even the color and to ensure that it is cooked thoroughly. Transfer to a serving plate lined with paper towel to remove excess oil.
6. Serve hot. This is best served with rice or as a side dish.
7. Enjoy!
Our version is quite simple, easy to prepare, and very budget-friendly. The cooking involves two stages. The first stage is cooking the eggplant, either by roasting, grilling, steaming or boiling in water. The second stage is preparing the batter made of scrambled eggs, and then it is ready for frying.
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 4 servings
Ingredients:
4 large eggplants
2 eggs, beaten
1 tsp salt
½ tsp ground black pepper
cooking oil
Cooking Directions:
1. Heat the grill before cooking. Pierce the eggplants all over with a fork. Roast the eggplants until the skin is slightly burnt or almost black.
2. Let them cool off then carefully remove the skin, leaving the stems on. Set them aside.
3. Beat the eggs and add salt and pepper.
4. With a fork, flatten the eggplants, and pour the egg mixture over them.
5. Heat the cooking oil. Holding them by the stem, fry the eggplants for about 3 to 4 minutes on every side until they turn golden brown. Turn them once to even the color and to ensure that it is cooked thoroughly. Transfer to a serving plate lined with paper towel to remove excess oil.
6. Serve hot. This is best served with rice or as a side dish.
7. Enjoy!