How was everyone’s long weekend? Ours was a bit crappy. Nabol and I were sick for most of the Memorial Day break, but were able to rest and cook a couple of tasty dishes at home. Because we’re currently obsessed with all of Mark Weins travels, we decided to try a traditional recipe from the Philippines called Tortang Talong.


This eggplant omelet is super easy to make and just requires two ingredients: Chinese eggplants and eggs. Check out the video and the recipe. We hope you enjoy.
Tortang Talong - Ingredients:
Dipping sauce – Mix all ingredients to make sauce.
Tortang Talong - Ingredients:
- 1-2 Chinese eggplants (1 per person depending on the size)
- 1-2 Eggs, beaten (1 egg per eggplant)
- Salt to taste
- Garlic salt to taste (optional)
- Olive oil
Dipping sauce – Mix all ingredients to make sauce.
- 1/3 Cup of soy sauce
- Juice of 1 small lime
- 1 Jalapeño or small chili, chopped
- Rub the eggplant with olive oil and place in baking sheet.
- Roast the eggplant at 500 degrees for about 10 minutes per side.
- One cooled, remove skin with a fork, but keep the stem.
- Mash the eggplant, coat with the egg. Season to taste.
- Fry in a little bit of oil. Serve with sauce.
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