Meatless tortang talong
Tortang 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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