Perhaps you wonder what kind of fish we prepared for this post. Well, actually, it’s Tortang Talong, a Philippine dish made with charred eggplant. Earlier this year we made banana ketchup and the idea was to serve it with Tortang Talong, but we couldn’t find the right eggplants. For Tortang Talong you need long, purple, slender eggplants, known as Chinese or Japanse eggplants. They not only look different from the oblong eggplant, their taste is slightly sweeter and softer. The shape is key to a moist and homogenous result.

Thanks Monch Weller for introducing us to the delectable sauce and the very tasty Tortang Talong!

Food Pairing

Serve Tortang Talong with banana ketchup as a starter. We could also imagine it as a side dish with fried vegetables, rice and perhaps chicken.

What You Need

• 2 Chinese or Japanese Eggplants
• 1 Egg
• Black Pepper
• (optional) Salt
• Oil

What You Do

1. Grill the eggplants for 5-10 minutes using the wire rack, following the instructions of your oven
2. Flip and grill for another 5-10 minutes or until charred
3. Let cool
4. Peel of the skin
5. Use a fork to flatten the eggplants
6. Combine egg, salt (if using) and pepper
7. Beat the mixture well
8. Heat a heavy iron skillet
9. Add oil to the skillet
10. Dip the eggplant in the mixture
11. Fry the eggplant
12. Flip and use a brush to coat the top with the egg mixture
13. Repeat step 12, two or three times