
At my tabletop
Tortang talong is one of my favorite dish even when I was in the Philippines. It is so easy to cook now specially when I discovered that I can broil the eggplant in the oven. Unlike in the Philippines where I have to put the eggplant on top of a searing charcoal. After it is a charbroiled I rinsed it to a cold running water and peeled off the skin. I mashed the peeled eggplant (still the stem is intact) then deep it to a scrambled egg and then fry. Served it hot!