Crispy Tortang Talong - eggplant

Name: Crispy Tortang Talong - eggplant
Prep time: 3 min
Cook time: 25 min
Total time: 28 min
Cuisine: Asian, Japanese
Ingredients: 3 Japanese eggplant; 2 eggs; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1/2 tsp Chinese 5 spice

3 steps

Prep:3minCook:25min

Long thin eggplant baked then peeled flattened and dipped in egg and spiced. Fried until crispy and it’s so tasty and delicious .

Updated at: Thu, 17 Aug 2023 12:01:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories69.6 kcal (3%)

Total Fat3 g (4%)

Carbs6.7 g (3%)

Sugars3.4 g (4%)

Protein4.8 g (10%)

Sodium431.8 mg (22%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

3Japanese eggplant

2eggs

½ tspsalt

½ tspblack pepper

1 tspgarlic powder

½ tspchinese 5 spice

Instructions

Step 1

Wash and dry the eggplants then bake at 200 c /400 f fan setting for 20 minutes . Remove let cool then peel off the skin leaving the tips intact . Use a fork to mash and fan out the Aubergine flesh and make wider being careful not to break it

Japanese eggplant3

Step 2

Heat oil on medium high in a frying pan then beat two eggs with salt pepper Chinese five spice and garlic powder .

eggs2

salt½ tsp

black pepper½ tsp

garlic powder1 tsp

Step 3

Submerge the eggplant in the egg mixture until fully coated then carefully slide it into the oil and let it cook until the edges are crispy then flip and cook for another minute . Drain on paper towels and if you like serve with some hot sauce and scallions