Fried Eggplant or Pritong talong is a very simple and budget friendly dish that you can serve for lunch. It is great when paired with bagoong alamang along with a spicy soy sauce dip. I usually make this if I am craving for it or if I want a quick dish to have for lunch. Sometimes Chinese eggplants go on sale by the box in our local Filipino store, so we have to consume what is left after giving away some to friends.
This recipe is straightforward. In fact, I do not think that you need a recipe to follow to make one. However, I am posting this here so that you would know how I make this dish, which can be pretty much the same as you do. And yes, this is easier to cook compared to tortang talong.
Note that I am using flour to dredge the eggplant on. This is an optional ingredient. I use this to prevent the oil from splattering. The flour absorbs moisture from the eggplant and prevents it from making direct contact with hot oil. As you know, hot oil plus water (from the moisture) equals splatter. In addition, it gives my fried eggplant a nice crisp texture on the outside.
Do you like fried eggplants too? How do cook it?
- 1 large Chinese eggplant
- 6 tablespoons cooking oil
- ¼ cup all-purpose flour
- 3 tablespoons bagoong alamang
- Slice the eggplant in half lengthwise. Cut into 3 inch pieces.
- Dredge the eggplants in flour.
- Heat 4 tablespoons oil in a pan. Once the oil gets hot, pan-fry the eggplant slices until one side gets dark brown. Turn it over to cook the other side. Add the remaining oil if necessary since eggplants tend to absorb oil when fried. Continue to cook until the eggplant is done.
- Transfer to a plate and serve with bagoong alamang and a dip of soy sauce with chili.
- Eat with rice. Share and enjoy!