Focused recipe
Fried Eggplant (Pritong Talong)
Classic Filipino fried eggplant dredged in flour and pan-fried until golden brown and tender, traditionally served with bagoong alamang (shrimp paste) and a soy sauce-chili dip.
Filipino Updated 10/1/2016
Ingredients
Measured from the catalog payload.
- 1 piece chinese eggplant
- 6 tablespoons cooking oil
- 1/4 cup all-purpose flour
- 3 tablespoons bagoong alamang
Instructions
5 cooking steps
- 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!
Catalog details
Useful for browsing and sync.
Side Dish, Vegetable No tags Public recipe Revision 1
Recipe notes
- Serve immediately while hot and crispy for best texture.
- Adjust the amount of bagoong alamang according to your salt preference.
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a hot pan with a small amount of oil to restore crispiness.