Get ready to transform the humble eggplant into a crispy, golden delicacy that will make your taste buds dance with joy! Pritong Talong, or Filipino Fried Eggplant, is more than just a side dish – it's a culinary experience that brings the vibrant flavors of the Philippines right to your kitchen. With its perfectly crisp exterior and tender, melt-in-your-mouth interior, this recipe is about to become your new obsession. Whether you're a seasoned cook or a kitchen novice, this simple yet irresistible dish will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 cup of breadcrumbs
- 2 eggs
- Salt to taste
- Oil for frying
Instructions
- Wash the eggplants thoroughly and trim off the stem ends. Cut the eggplants lengthwise into approximately 1/2-inch thick slices.
- In a shallow bowl, crack and beat the eggs until well combined. Season with a pinch of salt.
- Spread the breadcrumbs on a separate plate, ensuring an even layer for coating.
- Sprinkle salt over the eggplant slices and let them sit for 5 minutes to draw out excess moisture. Pat the slices dry with paper towels.
- Dip each eggplant slice first into the beaten eggs, ensuring complete coverage, then immediately coat with breadcrumbs, pressing gently to help the crumbs adhere.
- Heat oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep for shallow frying.
- Carefully place the breaded eggplant slices into the hot oil. Fry for 2-3 minutes on each side until golden brown and crispy.
- Remove the fried eggplant slices and place them on a wire rack or paper towels to drain excess oil.
- Serve hot with a side of vinegar dipping sauce or your preferred condiment.
Tips
- Choose the Right Eggplant: Select firm, glossy eggplants without blemishes for the best texture and flavor.
- Salt and Drain: The salting step is crucial! It helps remove excess moisture and prevents soggy breading. Let the slices sit for 5-10 minutes and pat thoroughly dry.
- Breading Technique: For maximum crispiness, use the classic dip-and-coat method – eggs first, then breadcrumbs. Press the breadcrumbs gently to ensure they stick.
- Oil Temperature Matters: Maintain a medium-high heat (around 350°F) for perfect golden-brown results. If the oil is too cool, the eggplant will absorb too much oil; if too hot, it'll burn quickly.
- Don't Overcrowd: Fry in batches to ensure each slice gets crispy and cooks evenly.
- Drain Excess Oil: Use a wire rack or paper towels to remove excess oil, keeping the eggplant crisp and not greasy.
- Serve Immediately: Pritong Talong is best enjoyed hot and crispy, so serve right after cooking for the ultimate texture and flavor experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 95mg
