INGREDIENTS:
- 1 large Chinese eggplant (talong)
- ¼ cup all- purpose flour
- 3 tbsp bagoong/ alamang
- 6 tbsp cooking oil
HOW TO COOK:
- Slice the eggplant in half lengthwise then cut into 3 inch pieces or slice crosswise (round cuts)
- Dredge the eggplant pieces in the flour.
- In a frying pan, pour- in 4 tbsp of the cooking oil and heat.
- Once the oil gets hot, pan- fry the eggplant slices until one side gets dark brown.
- Turn it over to cook the other side.
- Continue to cook until the eggplant is done (add the remaining 2 tbsp cooking oil in case the eggplant absorbs the oil).
- Remove from heat and transfer to a serving plate.
- Serve with the bagoong/ alamang and soy sauce with chili as dip. Enjoy!
IMAGE: toriavey.com
Also try: Tortang Talong
