There are numerous ways to prepare eggplant, but nothing beats my favorite recipe, Tortang Talong, which is both calming and tasty.
This recipe is more than just a staple in our household; it is a tradition, a flavor of our upbringing, and a reminder of how warm our kitchen was back then. Despite its simple appearance, each bite tells a story of Filipino pride, love, and family.
Tortang Talong is always my first choice when I want to make a hearty, yet inexpensive, meal on a regular day. It's my go-to eggplant dish, comfort food, and classic ulam. It stands out not only for its flavor but also for its approach. From selecting the best eggplants to putting the last golden fry in the pan, cooking feels like a routine I've learned over the years.
The Process: From Char to Charm!
Choosing the right eggplant is the first step; it should be long, firm, smooth, and bruise-free. I adore using the native ones from the local market. I start by grilling the eggplant over a high heat, letting the skin blister and sear until it is charred and tender. Boiling cannot replicate the distinct smoky flavor that this stage imparts to the dish. As a child, I recall my mother preparing them over a wood fire while our bellies rumbled with anticipation and the scent filled the house.
I left the eggplants to cool on the grill before carefully removing the charred skin, being careful to preserve the tender meat underneath. The most rewarding step is to use a fork to flatten the eggplant until it fans out like a leaf or tiny pancake.
In a bowl, I whisk eggs—sometimes just one or two, depending on the number of eggplants. I season the egg with salt, ground pepper, minced garlic, and chopped onions.
The Golden Fry
I heat a good amount of oil in the pan with my ingredients ready. I make sure the flattened talong is thoroughly coated by dipping it into the egg mixture before carefully placing it in the heated oil. To my ears, the sizzling sound is like music. To make sure the coating is even and fluffy, I spoon extra egg mixture on top.
Then I let it fry until golden brown, flipping carefully so it doesn't break. The smell fills the whole kitchen, a scent that is both homey and mouthwatering.
When served with freshly cooked rice and a serving of toyomansi (a mixture of soy sauce and calamansi), each torta has crispy edges, soft middle, and that delicious smoky-egg flavor.
A Dish of Memories and Identity
Tortang Talong may be typical in Filipino households, but for me, it's ultimate. It's more than food—it's a dish loaded with memories.
I still use this recipe whenever my life gets hectic or I need some solace after a hard day. It's hearty, quick, and loving. The essence of my Tortang Talong, which is a tribute to Filipino flavors and simplicity, has not changed over the years.
The Secret Ingredient
My version is the finest because I put my heart into it, not just the components or the process. Every action and seasoning is deliberate. Every time I prepare a dinner for myself, my family, or a visitor staying at our house, I