Tortang Talong

Grill or broil the eggplants over an open flame until the skin is charred and the flesh is soft. Alternatively, roast them in an oven at 375°F (190°C) for 20-30 minutes, turning occasionally.

Let the eggplants cool slightly, then peel off the charred skin. Keep the stem attached and gently flatten the flesh with a fork.

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

Dip each flattened eggplant into the beaten eggs, ensuring it’s well-coated.

Heat oil in a frying pan over medium heat. Fry the eggplants until golden brown on both sides, about 3-4 minutes per side.

Place the tortang talong on a paper towel to drain excess oil. Serve hot with rice and a dipping sauce like vinegar or ketchup.