Meatless tortang talong

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Meatless tortang talongTortang talong is eggplant omelet or frittata. Meatless tortang talong can be served as a side dish or even as a main dish. If you prefer the meaty version, try the version with ground pork or the more exotic one with diced pig’s brain. I served this meatless tortang talong as a side dish to pork adobo.

To make tortang talong, the talong (eggplants) must be pre-cooked. They can be steamed, broiled, grilled or boiled in a little water. The batter, usually a plain mixture of flour and water, can be made even better by substituting seasoned bread crumbs for the flour or by using flour but adding spices and herbs. In the photo above, I used the plain egg-and-flour mixture with a dash of salt and pepper. I did not want strong flavors because the tortang talong was meant to accompany an already highly spiced and flavored pork adobo. Hence, how to season your tortang talong depends on how you intend to serve them.

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4 Responses to “Meatless tortang talong”
  1. lei says:
    November 15, 2009 at 4:41 pm

    hi…im just wondering if you have a good recipe for dinakdakan…im new to your blog, just came across it when i was googling something….and it was a good coz i like your recipes and maybe try your take on japchae..ive had that before and i never knew what it was called until i saw the pictures of it in ur blog and thought that thats the one dish ive been looking for. i will definitely let u know if my japchae turns out good :)

    Reply

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