Whether my mother sliced it up to add into a main dish or simply broiled and served with rice, eggplant has always been one of my favorite vegetables. But, my all-time favorite is Tortang Talong or Eggplant Fritters. My mother served this dish up for breakfast/brunch and for dinner. Best part, this classic Filipino dish is very simple to cook.
4 large Asian eggplants
1 small onion, finely minced
salt and pepper, to taste
vegetable oil for frying
Pre-heat a grill prior to cooking. Wash eggplants and pierce with a fork. On a hot grill, roast eggplants until the skin is slightly burnt and eggplants soft. Remove from the grill and set aside. In a bowl beat eggs and season with salt and pepper. Then add the finely minced onions and set aside. Carefully skin the eggplants and place them on a large baking pan. Using a fork flatten the meat of the eggplants. Pour egg mixture over the top of eggplant, covering the eggplant carefully without tearing. In a large frying pan, heat enough vegetable oil to coat the pan. Place the battered eggplants in the frying pan. While frying, spoon excess egg mixture on top of the eggplants. Let cook over medium high heat for three minutes. Then using a spatula, carefully turn the eggplants. Again, try not to tear them. Cook an additional three minutes or until eggs are done.