Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Eggplant
Egg
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Roast · About 20 min
- Roast 4 small long eggplants at 230°C / 450°F for 20 minutes until collapsed. Peel skin while retaining stems; flatten flesh.
Check: Look for this result: collapsed.
Dip · About 5 min
- Beat 4 eggs, ½ tsp salt, ¼ tsp pepper and dip each flattened eggplant.
Fry · About 4 min
- Heat 40 ml neutral oil in portions. Fry eggplants 3–4 minutes per side until egg reaches 71°C / 160°F.
Check: Look for this result: egg reaches 71°C / 160°F.
Tips
- Roast eggplants until the flesh is fully soft before dipping.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use halved small aubergines if long eggplants are unavailable.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Tortang Talong one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Tortang Talong?
Roast eggplants until the flesh is fully soft before dipping.
What can I substitute in Tortang Talong?
Use halved small aubergines if long eggplants are unavailable.
Can I prepare Tortang Talong ahead?
Prepare the measured ingredients for Tortang Talong one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
