Laing Tortang Talong | Recipe #5

Savor the essence of Filipino comfort in every bite of our Laing Tortang Talong. This dish combines the earthy goodness of grilled eggplant with the bold, spicy flavors of Laing, all embraced in a delightful omelette. It’s a culinary journey that captures the warmth and zest of authentic Filipino cuisine.

Ingredients:

• Eggplant
• Egg (Note: Use one egg per eggplant)
• Mike and Sky Laing
• Oil for frying
• Ketchup or your preferred sauce
• Salt and pepper to taste

Roasting the Eggplant Over the Stove:

• Place the eggplant directly over an open flame on a stove.
• Allow the skin to char and the flesh to become soft. Rotate the eggplant to ensure even roasting.
• Once roasted, let the eggplant cool for 5-10 minutes.

Peeling and Pressing the Eggplant:

• After cooling, carefully remove the charred skin from the eggplant.
• Gently press the eggplant to flatten it slightly.

Preparing the Egg Mixture:

• In a plate, crack one egg.
• Add black pepper, salt, and a portion of Mike and Sky Laing to the egg.
• Mix the ingredients well to create a flavorful egg mixture.

Assembling the Tortang Talong:

• Place the peeled and pressed eggplant onto the plate with the egg mixture.
• Add an additional layer of Mike and Sky Laing on top of the eggplant.

Frying:

• Heat oil in a pan for frying.
• Dip the eggplant into the egg mixture, ensuring it is well-coated.
• Fry the eggplant until both sides are golden brown and the egg is fully cooked.

Serving:

• Serve the Laing Tortang Talong hot and flavorful.
• Accompany with rice and your preferred sauce, such as ketchup or any dipping sauce of your choice.

Note:

• Use one egg per eggplant. Adjust the quantity of eggs and other ingredients accordingly based on the number of eggplants you are planning to cook.

Tips:

• You can adjust the frying time to achieve the desired level of crispiness.
• This dish pairs well with a side salad or pickled vegetables for a refreshing contrast.