Tortang Talong
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein15 %8 g
- Carbs51 %27 g
- Fat34 %8 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 190 kcal | 39 kcal |
| Protein | 8 g | 1.6 g |
| Carbs | 27 g | 5.5 g |
| Fat | 8 g | 1.6 g |
One serving is about 489 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty18/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Filipino
Ingredients
- 2 Egg
- 4 teaspoons Olive oil
- 1 teaspoon Salt
- 4 Aubergine
Instructions
Grill the eggplant until the color of skin turns almost black
Let the eggplant cool for a while then peel off the skin. Set aside.
Crack the eggs and place in a bowl
Add salt and beat
Place the eggplant on a flat surface and flatten using a fork.
Dip the flattened eggplant in the beaten egg mixture
Heat the pan and pour the cooking oil
Fry the eggplant (that was dipped in the beaten mixture). Make sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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