Sunday, May 06, 2007

Lasang Pinoy 17: Tortang Talong

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After a lengthy hiatus, Lasang Pinoy, the Filipino food blogging event is back! Lasang Pinoy, meaning Filipino (pinoy is slang for Filipino) taste, focuses on Filipino dishes revolving around a certain theme chosen each month. I make it a point to participate because: 1. I am a Filipino (ok, that was obvious), and 2. I feel I am sadly (embarrassingly) lacking in Filipino food knowledge and cooking skills. So I use this event to really think about the local foods I like, and then go about the fun of learning how to make them.

This month’s round is hosted by Eat Matters and the theme is eggs. I’ve already mentioned that the humble egg is much beloved by me, so I was particularly excited to come up with something for this round. Try as I might though, I was coming up blank. Aside from all the different silogs (rice meals with a meat/fish and egg usually served for breakfast), I couldn’t think up of a single Filipino egg dish. Shame on me!

When I stopped thinking of an “egg dish” and started thinking if a “dish using egg” it came to me – tortang talong (eggplant/aubergine omelet)! Strange that I hadn’t thought of it sooner…it is one of my favorites. I make it here exactly the way I like it: no meat and just a thin coating of egg crisping golden brown all over.

Tortang Talong…the way I like it
  • 2 Filipino eggplants (or other Asian eggplants…or any eggplant that is long and thin)
  • 1 egg, beaten
  • Vegetable oil
  • Sea salt

- Roast and peel the eggplants. This is most commonly done over the flame on the hob until black and kind of charred, after which it is fairly easy to remove the skin. However, I like to do it under a hot grill/broiler in the oven just because I find it easier. Leave the stems on.
- After peeling, lay the eggplant in a colander and flatten gently with a fork, being careful not to break it.
- Beat your egg in a flattish bowl and then lay your eggplants in, turning to coat evenly.
- Heat the oil in a skillet. Once hot, gently place the eggplants in the pan. Leave to sizzle until golden brown and season with salt. Flip to brown other side. (since you have left the stems on you can do this whole operation without a spatula or flipper…just use the stem to move the eggplant around).
- Drain on paper towels when done. Serves two.

This can be served hot or at room temperature. I prefer it straight from the pan with some cold ketchup. I don't normally take a lot of ketchup (I like my fries with mayonnaise), but this is the one thing I must have with it. We had this with some adobo fried rice (a fantastic way to use leftover adobo), but I’m sure it would make a perfectly good light meal on its own. You can also slice it up to top a salad. Next I want to try it in pan de sal, with some thinly slice tomatoes, onions, and kesong puti (local fresh white cheese), then stick the lot in a contact grill for some native paninis.

Welcome back Lasang Pinoy and thanks Eat Matters for hosting!

25 comments:

angelo said...

tortang talong is my all-time fave.
and thanks for joining Lasang Pinoy 17.

Juan Ariel Comia said...

Yummy! Jun and I loooove tortang talong. The taste is so unique, no? :-)

christine said...

Yum! It's not the same without ketchup! Sometimes I like adding pimenton or hot paprika to give it a kick, but it's always good as it is too.

ChichaJo said...

Hi Angelo! Thanks! I had fun :)

Hi Ariel! True, true...it seems quite simple but is really so delicious :) I agree!

Hi Nens! Haha...for sure! ;) Mmmm...will try it with pimenton next time :)

oggi said...

Tortang talong with tamis-anghang ketchap, sooo good, true lasang pinoy.

Freya and Paul said...

These look so good! I never get bored of aubergine recipes!

M.Tan said...

Always one of the staples of our filipino table, I love tortang talong with good plain rice and banana ketchup. Or paired with thick munggo. It sure looks healthy!

ChichaJo said...

Hi Oggi! Yup! :) The strange part is though that I have to have it with tomato ketchup...the tamis-anghang I use with Max's fried chix! :)

Hi Freya! Thanks! Nor do I :) Big aubergine fan here!

Hi M! I have it with tomato ketchup...and I definitely won't be refusing any munggo! :)

JMom said...

yep, tortang talong is definitely up there among my favorites :) I gotta have mine with Mafran banana sauce. The hot kind.

in-JeN-iosiTy said...

hello Joey! Those are good lookin' tortang talong you've got there=) I love tortang talong too..definitely with UFC banana ketchup! Our home version of this dish has sauteed ground pork and raisins.

Mae said...

OMG! This is by far, the best and i mean THE BEST tortang talong i have ever seen photographed!!!

Joey, tortang talong is one of my fave aubergine [eggplant] dish. I love mine with toyo and kalamansi and/or nando's hot garlic peri-peri sauce.

YUMMY!!!

m3rni3 said...

jus the other day when i went to my filipino fren's house, jhun, his yaya prepared this .. really yummy .. i loikeeeeeeeeee .. ;-)

thanks for sharing this recipe!

ChichaJo said...

Hi Jmom! Everyone like this with some form of ketchup :)

Hi Jen! Thanks :) I like mine really plain...strange for a meat eater like me. Sometimes I think there is a vegetarian inside me trying to be heard...heehee :)

Hi Mae! Thank you, thank you!!! :) I am thrilled beyond belief as I am a huge fan of your photos....(blush) :) Tortang talong is a simple but well loved dish, so I wanted it to look nice :) I found Nando's sauce here! I am so trying that next time!

Hi M3rni3! Thanks for visitng and glad you liked the post and the tortang talong :)

Gattina said...

oh I love this dish, and sound so easy, even no need to slice the eggplant :D Joey, your tortang talong really looks beautiful!

the philosphical bastard said...

i dont like tortang talong. but that picture makes wanna try it. i could probably eat one if there's lots of bagoong.

MeltingWok said...

ooh, since you did it like that, I'd definitely chow down a couple and more hehe..btw, I'm quite shameful to say that I never like eggplants if they were cooked in the Malaysian cuisine haha, however, I do eggplant chips sometimes :)

ChichaJo said...

Hi Gattina! Thanks! :) Yes, it is very easy to make and very satisfying :)

Hi Philosophical Bastard! I'm glad you like my picture :) Thanks for the bagoong tip...I have never tried that but it sounds like a combination I would like!

Hi Meltingwok! Thanks, glad you liked the entry :) I like eggplant chips too!

Mae said...

Joey, oh you must! If you can get it, try the garlic one. I swear, you'll love it more than you love me. :) hehe.

ChichaJo said...

Hi Mae! Ok, garlic, got it, will do! :) Thanks!

mikemina said...

tortang talong is also an all-time favorite of mine that can be eaten with almost any ulam or just by itself with steamed rice. yummy! thanks for joining LP again . . .

ChichaJo said...

Hi Mike! You said it! I can eat this any day :) I am such a big tortang talong fan!

Everything's Herbed said...
This comment has been removed by the author.
Everything's Herbed said...

i love tortang talong with ketchup. recently i prefer it dipped in vinegar and paired with tuyo. goes well with garlic fried rice!

ChichaJo said...

Hi there Everything's Herbed! Thanks for stopping by :) Your way with tortang talong sounds delicious...will try it!

pulutan said...

i love Greek food but i prefer our own tortang talong than mousaka.