Tortang Talong
Tortang Talong was a staple weeknight dinner at our house growing up. I'm going to show you some short cuts to get this to the table with rice and sides in 30 minutes.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Filipino, Gluten Free
Servings: 2 People
- 1 Large Talong (Eggplant) Cut into Cubes
- 4 Large Itlog (Eggs) Scrambled
- 2 Teaspoons Garlic Powder
- 2 Teaspoons (Asin)Sea Salt
- 2 Teaspoons Black Pepper
- ¼ Cup Olive Oil (reserving 1 Teaspoon)
- 1 Large Kamatis (Tomato) cut into wedges
- ½ Cup Microgreens (or any salad greens)
- ½ Cup Atchara or Beet and Cabbage Kraut
- 1-2 Cup(s) Kanin (Cooked Rice)
Equipment
- Oven Proof Skillet
- Airfryer
Roast The Talong
Place the talong in a bowl and season with 1 teaspoon each of salt, garlic powder, black pepper and olive oil.Mix it all in with your hands and line it up in the airfryer basket making sure none are overlapping.Set the airfryer to 350F and cook for 10 minutes until nice and soft and golden brown.
While the eggplant is cooking preheat your conventional oven to 350F.