Tortang talong with cracker crust

Name: Tortang talong with cracker crust
Cuisine: Asian, Chinese
Ingredients: Chinese eggplants; 1/3 cup flour; 1/2 tsp garlic salt; 1/2 tsp onion powder; 3 eggs beaten; 6-8 packets of crushed Skyflake crackers; 6-8 tbsp of vegetable oil; fish sauce; Salt; Banana ketchup to serve; pepper

3 steps

Updated at: Sat, 17 Feb 2024 05:51:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories7948.3 kcal (397%)

Total Fat342.7 g (490%)

Carbs1102.1 g (424%)

Sugars236.4 g (263%)

Protein133.5 g (267%)

Sodium15243.1 mg (762%)

Fiber108.4 g (387%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Chinese eggplants

⅓ cupflour

½ tspgarlic salt

½ tsponion powder

3eggs

beaten

6 packetscrackers

crushed

6 Tbspvegetable oil

Instructions

Step 1

1. Poke some holes into your eggplant and bake in the oven 400° for 40-50 minutes. Take out of the oven and let them cool to touch. Gently peel the skin off the eggplant and smush flat with a fork.

Step 2

2. Dredge eggplant in flour seasoned with garlic salt and onion powder, eggs with a little fish sauce, and finally into crushed Skyflakes.

Step 3

3. Shallow fry the eggplant in oil 3-4 minutes per side over medium heat until crackers crust is golden. Serve over steamed rice with banana ketchup

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