Crispy Tortang Talong (Smoked Eggplant)

plated-Filipino-tortang-talong-crispy-smoked-eggplant

Crispy Tortang Talong, or smoked eggplant omelette, is a beloved Filipino dish featuring eggplant cooked over flame, dipped in egg, then pan fried with crispy panko breading. This recipe brings together authentic flavors with contemporary techniques to create a crisp, flavorful, and satisfying meal.

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Course: Appetizer, Breakfast, brunch, Dinner, Entree, Main Course, Side Dish, Snack, Ulam

Cuisine: Filipino

Keyword: egg coffee, eggplant omelette, Japanese eggplant, panko breadcrumbs, roasted eggplant, smoked, talong, tortang

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 3 people

Calories: 385kcal

Equipment

Stovetop to heat the eggplant directly over the flame
long metal tongs to handle the eggplant
plate to place the smoked eggplant and peel the skin off
fork to help peel skin and then flatten the eggplant
Wide Bowl to mix the eggs mixture and dip the eggplant
plate to place panko breadcrumbs and bread the dipped eggplant
Cast Iron Pan or Skillet to fry the crispy tortang talong; or non-stick pan
Wide Spatula to flip the eggplant

Ingredients

Eggplant and Panko Coating

4 Japanese eggplants
1 cup Panko breadcrumbs
4 tbsp High-heat tolerant cooking oil for frying such as canola, vegetable, peanut, coconut, or avocado oil

Egg Mixture

3 eggs beaten
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika or Gochugaru

Side Dips

Banana Ketchup
Vinegar Dip sawsawan
Filipino Tomato Cucumber salad

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Instructions

Prepare the eggplant by washing the eggplant. Dry it well.
Prepare the egg mix by beating eggs in a bowl and folding in all the seasonings. Set this aside.
3 eggs, ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika or Gochugaru
Next, place the eggplant directly over the burning flame of the stove. Hold it by the end of the stem and use long metal tongs when it gets too hot and softens.
4 Japanese eggplants
Turn and rotate the eggplant as the skin begins to turn from purple to brown, and then to black. It will begin to soften inside, the skin will start to smoke and look burnt, and the aroma of eggplant will come out. Rotate and cook all around the entire eggplant until it has charred skin and is softened inside.
Remove the eggplant from the flame and place on a platter. Use a fork or tongs, and your fingers to remove the eggplant skin. Peel and remove all the skin you can of the eggplant. It will peel off very easily.
Discard the skin and clean up the platter.
Next take your fork and press down on the eggplant so it begins to flatten out wide. Be gentle and do not over press it. Just enough to flatten it out. Leave the stem area alone. (During this time, begin to heat your skillet over medium-high heat)
Dip the pressed eggplant into the egg mixture and coat well on both sides.
Then, place the egg-coated eggplant in the panko breadcrumbs and fluff panko crumbs all over the eggplant.
1 cup Panko breadcrumbs
Add oil into your hot skillet, enough to coat the entire bottom of the surface generously.
4 tbsp High-heat tolerant cooking oil for frying
When the oil is hot, place the eggplant onto the skillet in one movement.
Allow few minutes per side or until very golden brown (about 4 minutes), before using a wide spatula to flip the eggplant and crisp the other side. When you lift the eggplant up, add a bit of oil onto the pan before flipping the eggplant onto the other side.
Wait until the other side of the eggplant is golden brown, then remove the eggplant from the skillet and serve right away with some side dips, while hot and crispy.
Banana Ketchup, Vinegar Dip, Filipino Tomato Cucumber salad
Garnish per your preferences.