Tortang Talong 2
3-4 Eggplants - steamed, broiled, grilled or boiled until soft but not too mushy
2 eggs, beaten
1 cup flour
Salt and pepper
Cooking oil
Peel off skin off the eggplants, leaving the stem on. Flatten the bodies with back of the fork.. In a bowl, blend together the beaten egg and flour until smooth. Season with salt and pepper. Heat oil in a skillet or wok. Holding the eggplant by the stem, dip in the batter and lower onto the hot oil Fry until golden on both sides, turning once
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