Saturday, February 18, 2012

Tortang Talong



ground pork or beef (optional)


1. fry eggplant until skin is brown and inside is soft and mushy
2. Take eggplants out of the pan and mash it with a fork
3. Beat a few eggs and season it with salt
4. Dip eggplants into the beaten egg mixture
5. Fry it. If you are cooking it with meat, fry the meat separately and combine it with the egg and eggplant before frying.

When I was younger, I hated eggplants. Actually I am not fond of eating vegetables especially mushy ones like eggplant. I like leafy and crunchy vegetables, like lettuce, carrots and potatoes, but eggplant --- hell no. I do not remember how and when I decided that eggplant is okay. I use it for pasta sometimes and I especially love it when our yaya would have tortang talong for breakfast.

It’s easy to make and it’s quite healthy. You can have it with ground meat or you can even substitute meat for corned beef (which is a little more tasty) but I prefer it just with egg. As long as it’s cooked well and it’s no longer, gooey and soggy, I love it. I cannot eat this without rice though, and I cannot eat it without tomato catsup. Hmmmmm… I feel like buying a few eggplants now, so I could make some tortang talong again, tomorrow!

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