About This Recipe:
Introducing Tortang Talong with Perilla – a twist on a classic Filipino dish. This is the perfect dish for eggplant season that can be enjoyed as breakfast, lunch, brunch, or even as a snack! This recipe is incredibly easy to make and promises a delicious meal that will satisfy your cravings. Made with broiled eggplant and a mixture of eggs and finely chopped perilla leaves, this dish offers a delightful combination of flavors. The broiled eggplant adds a smoky and charred taste, while the shiso leaves provide a refreshing and aromatic touch.
Not only is this Tortang Talong with Shiso delicious, but it also showcases the versatility of eggplants, making it a great option for using up seasonal produce from your garden or local market. Serve it alongside steaming hot rice for a complete and satisfying meal. The best part about this recipe is its simplicity. With just a few basic ingredients and simple steps, you can whip up this delightful dish in no time. It’s a fantastic choice for a quick and nutritious breakfast or when you want to impress your guests with a flavorful brunch option.
So, why not treat yourself to the goodness of Tortang Talong with Perilla? It’s a delicious creation that celebrates the season’s bounty and will surely satisfy your cravings. Give it a try and enjoy the easy-to-make and delicious flavors it brings to your table! As I whip up this tasty Tortang Talong with Perilla, I can’t help but feel a connection to my Filipino roots. It’s a culinary adventure that combines the flavors of a traditional dish with a sprinkle of my own creativity. With the humble eggplant as the star it’s a delicious way to celebrate my heritage and share the joy of Filipino cuisine. So let’s dig in, savoring each bite and embracing the delicious fusion of tradition and fun!
Watch Me Make This Recipe:
@carmeninthegarden Tortang talong with the addition of perilla. 😋 this is going to be my go to lunch this summer with all the eggplant im growing! #garden #gardentok #cooking #lunch ♬ original sound – Carmen in the Garden
Shop This Recipe:
How To Make This Recipe:Print
Tortang Talong with Perilla: A delicious twist on a Filipino classic. Easy to make, satisfying, and bursting with eggplant flavor.
- 2 large eggplants (talong)
- 4–6 perilla leaves, finely chopped
- 4 large eggs
- Salt and pepper to taste
- Cooking oil
- Cooked rice, for serving
- Spicy ketchup, for serving
- Lime wedges, for serving
- Fresh Thai basil leaves, for garnish
- Cooked rice, for serving
- Preheat your broiler to high heat.
- Rinse the eggplants and pat them dry. Prick the eggplants all over with a fork or skewer to prevent them from exploding while cooking.
- Place the eggplants on a baking sheet lined with foil and place them under the broiler. Broil them, turning occasionally, until the skin is charred and the flesh is soft and cooked through. This will take about 15-20 minutes. Remove from heat and let them cool slightly.
- Once the eggplants are cool enough to handle, remove the charred skin by carefully peeling it off. Leave the stems intact.
- Gently flatten each eggplant by pressing it down with a fork or the back of a spoon, taking care not to break them apart.
- In a bowl, beat the eggs. Add the chopped perilla leaves and season with salt and pepper. Mix well.
- Heat a non-stick frying pan over medium heat and add a small amount of cooking oil.
- Dip each eggplant into the egg mixture, making sure it is fully coated. Allow any excess egg mixture to drip off.
- Place the eggplant in the hot pan and cook for 2-3 minutes on each side, or until the eggs are set and golden brown. Repeat with the remaining eggplants.
- Serve the Tortang Talong with hot steamed rice. Garnish with fresh Thai basil leaves and serve with spicy ketchup and lime wedges on the side.