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Prep Time10 Mins
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Cook Time10 Mins
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Serving4
Fried Eggplant, or *Talong* as it is known in the Philippines, is a quintessential Filipino recipe that offers a delightful combination of simplicity and flavor. This beloved dish features slices of eggplant that are lightly breaded and fried until golden and crispy, resulting in a tender interior with a satisfying crunch. Often enjoyed as a side dish or a main course, Fried Eggplant is typically served with a tangy vinegar dipping sauce or a rich tomato-based relish. The dish is a staple in Filipino cuisine, appreciated for its versatility and the way it highlights the natural, subtle sweetness of eggplant. Perfect for quick weeknight meals or as a savory complement to more elaborate dishes, this Filipino recipe exemplifies the art of transforming everyday ingredients into a delicious and comforting meal. Discover how to make Fried Eggplant and enjoy a taste of Filipino culinary tradition with every bite!
Ingredients
Fried Eggplant
Nutrition
Per serving
- Daily Value*
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Calories: 200kcal
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Protein: 5g
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Fat: 12g
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Carbohydrates: 18g
Directions
Wash the eggplants and slice them lengthwise into thin pieces. Sprinkle the eggplant slices with salt and pepper.
Coat the Eggplant: Dredge each eggplant slice in flour, then dip into the beaten eggs. For extra crispiness, you can coat them with breadcrumbs after the egg wash.
Heat vegetable oil in a frying pan over medium heat. Fry the eggplant slices in batches, turning occasionally, until golden brown and crispy (about 3-5 minutes per side).
Place the fried eggplant on a paper towel-lined plate to drain excess oil. Serve hot with vinegar or your preferred dipping sauce.
