Bagoong Tortang Talong with Barrio Fiesta Bagoong Sweet Chili

Tortang talong, the Filipino version of an eggplant omelet, has a meaty, filling texture, which makes it a solid vegetarian alternative. It’s often eaten for lunch and simple dinners, but also served for heavy breakfast.

The flavor of this dish will depend on the way you prepare the eggplant. Grilling it imparts a layer of smokiness to your dish; steaming it on the stovetop yields a sweet, milder flavor. Adding Barrio Fiesta Bagoong Sweet Chili to your egg batter will give your final dish a sweet, mildly spicy kick.

Bagoong Tortang Talong

Ingredients

Instructions

  1. Cut prepared eggplants open lengthwise, keeping stem attached. Flatten eggplant gently and evenly.
  2. Whisk beaten eggs together with Barrio Fiesta Bagoong Sweet Chili and pour into a shallow platter.
  3. Dip eggplants into the egg and bagoong mixture until evenly coated.
  4. Heat oil till hot (not smoking) in a large skillet or wok.
  5. Slide the coated eggplants into skillet and fry about 2-4 minutes on each side. Flip carefully to avoid breaking them.
  6. Serve warm.
Bagoong Tortang Talong with Barrio Fiesta Bagoong Sweet Chili

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Bagoong Tortang Talong with Barrio Fiesta Bagoong Sweet Chili

Bagoong Tortang Talong with Barrio Fiesta Bagoong Sweet Chili

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