Ingredients
Scale
- 2 large eggplants
- 4 eggs
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 holy moly peppers or 1/2 jalapeno, minced
- Salt and pepper to taste
- 2 tablespoons oil
- 5–7 large perilla leaves, sliced or chiffonaded
- Rice, for serving
- Banana ketchup, mayo, aioli, hot sauce, of your choosing for serving
Instructions
- Preheat your oven broiler.
- Prick the eggplants with a fork all over to prevent them from bursting, and place them on a baking sheet.
- Broil the eggplants until the skin is charred and the flesh is soft. This could take about 15-20 minutes. Turn them halfway through for an even char.
- While the eggplants cool, saute onion, garlic and pepper.
- Once cool, peel off the skin of the eggplants. Flatten the flesh using a fork, keeping the stem intact.
- In a bowl, beat the eggs. Add the perilla leaves.
- Dip each eggplant in the egg mixture, making sure the flesh is well-coated. Place in skillet and pour remaining egg mixture. Fry each side until golden brown, about 3-4 minutes.
- Serve the tortang talong with steamed rice or on its own. Top with a sauce of your choice. Enjoy!