I love making intricate dishes but simple can also be equally as delicious. And such is the case with Filipino tortang talong. It's eggplant, eggs, salt, and whatever you want on top of them. And so, so, so delicious!
I got the cute little tiny eggplants but it made it more difficult. I also have made it with a huge eggplant common in American grocery stores. Neither are recommended really, use the long, thin, Asian eggplants.
The little ones were too small. The ones about are actually two eggplants I put together to look right. I just removed the stems on one and stuck it on the bottom. The big eggplant had the opposite problem. It was HUGE.
2 long Asian eggplants
salt to taste
Oil to fry
Heat the oven to 400 and line a baking pan with tin foil. Pierce the eggplant on two sides with a knife. and place on the pan. Roast for about 10 minutes and then turn over and continue roasting an additional 7 - 10 minutes or until tender.
Remove from the oven and place in a large ziplock bag. Seal and leave for 5 minutes to steam and cool. Remove from the bag and peel off the skin.
Beat the eggs and the salt and place in a large shallow dish. Heat the oil in a large pan over medium heat.
Dip the eggplant in the eggs and turn to coat and let it sit to absorb while the oil is heating.
Fry on both sides until golden.
Serve with banana ketchup.