Ingredients:

• 4 medium-sized eggplants
• 4 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced (optional)
• Salt and pepper to taste
• Cooking oil for frying

Optional Fillings:

• Ground pork or beef (cooked, seasoned, and drained)
• Diced tomatoes
• Cheese (grated)
• Chopped spring onions

Instructions:

1. Prepare the Eggplants:
   • Grill or roast the eggplants over an open flame or in an oven until the skin is charred and the flesh becomes soft.
   • Once cool enough to handle, gently peel off the charred skin, leaving the stem intact.
   • Flatten the peeled eggplant with a fork, spreading the flesh while keeping it intact.
2. Prepare the Egg Mixture:
   • In a bowl, beat the eggs until smooth.
   • Mix in the chopped onion, garlic (if using), salt, and pepper. If adding fillings, incorporate them into the egg mixture.
3. Combine Eggplant and Egg Mixture:
   • Heat a non-stick frying pan and add a small amount of oil.
   • Dip each flattened eggplant into the egg mixture, ensuring it is well-coated.
4. Cook the Tortang Talong:
   • Place the egg-dipped eggplant onto the hot pan.
   • Pour additional egg mixture over the top of the eggplant, if needed, to cover it fully.
   • Cook over medium heat for 3-4 minutes on each side or until golden brown and cooked through.
5. Serve:
   • Transfer to a serving plate and serve warm.
   • Tortang Talong pairs well with steamed rice and a dipping sauce of vinegar with garlic and chili, or ketchup.

Enjoy your homemade Tortang Talong! 🌟