one filipino dish a week

It’s been a while since I’ve posted. I’ve been back in the kitchen and have been cooking weeknight dinners but have not been able to take pictures. Tonight I made sure to take pictures. This is tonight’s dinner (which I didn’t cook haha). The Girl cooked this wonderful stuffed eggplant. Eggplants are one of our favorite vegetables in this house. Tortang Talong is a very weeknight dinner. It’s easy to make and quite stuffing. I’m so full right now as I’m writing this post.

Amounts serves 2-4 people (depending how hungry you are)

Ingredients:
2 Asian eggplants
1/2 medium white onion diced
1 medium tomato diced
1 stalk scallion
2 eggs
salt and pepper to taste
oil for frying

1. Broil the eggplants until the skin is crispy. To make it easier to peel the skin. This takes about 5-6 minutes.
2. Let the eggplant cool down before peeling.
3. Peel. Take a fork to flatten and spread the eggplant.
4. Place the diced tomatoes, onions, and scallions on top.

5. Beat the egg in a bowl (use 1 egg per eggplant). Pour the egg over the eggplant.
6. Heat the oil medium-high and slide in the eggplant from the plate into the pan. The Girl’s tip: Sliding the eggplant from the plate prevents oil splashing.

7. Cook until the eggs are set and it looks golden brown (or a little darker if you want a little bit more crispier).

Thanks for cooking dinner tonight babe!

Eat Filipino Food!