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Ingredients
- Ingredients :
- 2 to 4 talong (eggplants), average size
- 2 to 3 eggs, beaten
- salt and pepper, to taste
- oil, for frying
Directions
- Cooking Procedures:
- 1. Cook the eggplant until tender (skins are charred and the bubble appears).
- 2. Once cooled, remove the skins of the eggplant and keep the crown and stem. Gently flatten the meat back to the crossroads. Set aside.
- 3. In a bowl beat the eggs and season with salt and pepper.
- 4. Saucepan, heat the oil over medium heat. Dip each eggplant, one at a time into egg mixture. Gently lift the pan and the glass near the tip, lower the top of the eggplant in heated oil.
- 5. Cook until browned on one side, flip and brown the other. Drain on absorbent paper. Keep warm and serve.
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