Tortang Talong (Eggplant)

Ingredients:

2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying

How to Cook:

• Broil eggplants until tender (the skins are charred and blister appears).
• Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
• In a bowl, beat the eggs and season with salt and pepper.
• In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
• Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

Eggplant Relish

Ingredients:


1 pcs. of eggplant
½ cup of onions, chopped finely
¼ green chili pepper, chopped finely
1 spoon of cooking oil
1 ½ tbsp. of salt
¼ coconut, grind
¼ tbsp. of powdered red chili pepper
3 spoon of all purpose cream
2 tbsp. of lemon juice


How to Cook:

• Put the eggplant inside the oven with 350 degree F in 1 hour or broil it using fire.
• Let it cool then remove the skin. In a frying pan; sauté the onions, green chili pepper using cooking oil in 5 minutes.
• Rinse the coconut using cold water.
• Chop the eggplant, saute vegetables, coconut salt and add the powdered chili.
• Add the cream and lemon juice.
• Chop it until it become fine. It can make 3 cups.