Tortang Talong
Crispy eggplant fritters with a savory tomato sauce — a beloved Filipino comfort dish. Pan-fried until golden and served with a simple egg coating that binds tender eggplant to a crunchy exterior.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 10g
Ingredients
- 2 whole eggplants, medium
- 2 whole eggs
- 2 tablespoons all-purpose flour
- ½ cup tomato sauce (canned or homemade)
- 2 whole garlic cloves, minced
- 4 tablespoons olive oil
Instructions
- 1
Slice each eggplant lengthwise from stem to tip into two flat halves, each about 1/2 inch thick, so you have four paddle-shaped pieces total.
- 2
Scoop out the flesh from each eggplant half with a spoon, leaving a 1/4-inch-thick skin shell intact — the hollowed centers will hold the filling later.
- 3
Chop the scooped eggplant flesh into small pieces about the size of peas — you should have roughly 1 cup when finished.
- 4
Crack both eggs into a shallow bowl and whisk with a fork until the whites and yolks are fully combined and no white streaks remain.
- 5
Pour the 2 tablespoons flour into a separate shallow bowl.
- 6
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 7
Working with one eggplant half at a time, dip the skin side into the flour bowl to coat lightly, then dip into the whisked egg to coat both sides completely.
- 8
Place the coated eggplant skin-side down into the hot oil — you should hear a steady sizzle immediately — and fry for 3 to 4 minutes until the egg coating turns golden brown and crispy.
- 9
Flip the eggplant carefully with a spatula and fry the other side for 2 to 3 minutes until that side is also golden brown, then slide it onto a plate.
- 10
Repeat steps 7 through 9 with the remaining three eggplant halves, adding 1 tablespoon oil to the skillet before the second batch if the pan looks dry.
- 11
Pour 1 tablespoon olive oil into the same skillet and add the 2 minced garlic cloves, stirring constantly for 30 seconds until very fragrant.
- 12
Pour in the 0.5 cup tomato sauce and stir until combined with the garlic oil, then simmer for 2 minutes over medium heat so the flavors blend.
- 13
Arrange the fried eggplant halves on a serving plate, golden-side up, in a single layer.
- 14
Spoon the warm tomato sauce over the center of each eggplant fritter so it pools on top.
Tools you’ll need
- cutting board
- chef's knife
- spoon
- two shallow bowls
- fork for whisking
- 12-inch skillet
- wooden spoon
- spatula
- serving plate
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