Tortang Talong

Ingredients

• 4 eggplants
• 4 eggs
• salt and pepper to taste.
• 1/4 cup oil

Steps

1. 1

   With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.

2. 2

   Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.

3. 3

   In a wide pan over medium heat, heat oil.

4. 4

   In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy.

5. 5

   Holding by the stem, dip the eggplant in the beaten eggs and quickly slide into the pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.