Tortang Talong for Lunch

We had a sumptuous Sunday lunch again today, courtesy of my very own sexy chef(the hubby). Earlier in the morning, my husband went to the supermarket with our daughter to do their usual Sunday morning bonding session.

When they got home, hubby announced that he is cooking my favorite, tortang talong! Yippee!

Here is the recipe for tortang talong:

Ingredients :

2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
ground pork (previously sauted, with tomato and seasoned with salt and pepper to taste.
oil, for frying

Cooking Procedures :

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

2.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.

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

4.In a skillet, heat oil over medium heat. Dip each eggplant (pressed down to flatten), one at a time into the egg mixture then top with ground pork. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

5.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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