Sunday, September 28, 2008
My friend Liza had a birthday luncheon for her husband and among the many dishes she served was the Tortang Talong. Wish I had brought my camera with me because I don't think I can duplicate her presentation. It was so impressive and beautiful that I felt like I didn't want to dig in. It's a good thing somebody else dug into it first.
Tortang talong is not new to me as it is a childhood viand and I've always fixed it for myself since I left home. But never thought of the idea of accompanying it with relish of mangoes and tomatoes. It is an ordinary dish but when dressed up, is so enhancing. She said she got the idea from a newly opened Filipino restaurant (only one in the valley) where they went to eat the week before.
Today, I'm not even going to attempt to present it like she did...maybe a little close, just to give you an idea. I will throw in some fried zucchinis as I have one sitting in the fridge from a friend's garden. About those fish on the platter...they're breaded catfish from Texas Road House where we had dinner last night. I'm not a meat person so that's what I always order when we go there. Yah, you're right, sistah! that's a platter full of grease! As Aida always says "nakakamatay".....hindi bali we only live once. We oughta eat what we enjoy eating once in a while!
3 medium size Japanese eggplants
2 eggs (or more)
For the Relish:
1 Medium size tomatoes
1 ripe mango
alamang na bagoong
Onion, chopped (optional)
Cilantro, chopped (optional
1. Turn the oven to broil
2. Make few pierces on the eggplants with tines of a fork. Put the eggplants on a cookie sheet lined with aluminm foil (for easy clean up)and put it under the broiler (top rack), turning them around as they get charred so all sides get broiled evenly. Peel off the charred skins
3. Beat the eggs and add some salt
4. In a fry pan, heat some oil
5. Dip each eggplant into the beaten eggs pressing down with a fork to flatten them
6. Fry each side in hot oil, turning just once
7. Drain on paper towels
Actually, I fried the zucchinis first which have been cut diagonally. Its exactly the same procedure as for frying the eggplants...dipping each slice in the beaten eggs, fry each side in hot oil, turning once. I even used the same pan and oil for frying the eggplants. Choose zucchinis that are young and tender and don't need to peel them.