Start out by taking your 4 pieces of Chinese eggplant and grilling them. Do this until the skin becomes nearly black in color, then let it cool. Once it is safe to touch, start peeling the skin off, and then set it aside. We’ll start creating the egg coating for our eggplant.
In a bowl, crack open 2 raw eggs. Sprinkle 1 teaspoon of salt for added flavor onto the bowl, and then beat the mixture. Now take out your skinless eggplant from earlier, and put it on a flat surface. Grab your fork and flatten the eggplants. And then get your bowl with the beaten eggs and salt. Making sure you’ve coated it fully, dip your flattened eggplant inside the bowl.
After this, you can go ahead and start prepping for the frying process. Heat up a pan, and then add 4 tablespoons of cooking oil inside. Then place your coated eggplants on the pan, and fry these. Keep an eye on them, and ensure that you get both sides fried nicely. This should take approximately 3 to 4 minutes per side with medium heat.
Now you’ve got 4 servings of perfectly salty and tasty Tortang Talong!
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