Talong na Pinirito

Fried Eggplant

Ever done a Fried Eggplant or Talong na Pinirito that is not soaked in oil? This technique will teach you that you can enjoy a Piniritong Talong that's not very oily.

The kind of cooking here is more of pan-frying rather than deep-frying.

If you will notice, eggplants are like sponges - they tend to soak up a lot of oil when deep-fried, so I just use a little oil and brush them on the eggplant.

Pan-fried eggplants are usually served to complement a main dish. Perfect with Binagoongang Baboy or any fried or broiled fish.

I often hear that of all vegetables, eggplants are the least nutritious, and all they give you is fiber -- an absolute misconception! According to The World's Healthiest Food website, whfoods.com, aside from dietary fibers, vitamins and minerals, they are brain food and rich in antioxidant compound. They're also good for cardiovascular health and for free radical protection.

Wow, not bad for this most maligned veggie...

Around here in NJ, the kind we Filipinos cook back home is called Japanese Eggplant. It's distinguishable from the Italian kind wherein the latter is bigger, much fatter, and needs longer cooking time.

• Eggplant

IN THE PANTRY:

• Salt
• Pepper
• Cooking Oil

• 3 pcs. Eggplants, halfed and cut in 3 inches lengths
• salt
• pepper
• 2 tablespoons canola or any cooking oil

1 Brush the eggplant with oil, then season with salt and pepper sparingly.

2 Heat up the pan on medium(use a Teflon pan if available), put the remaining tablespoon oil on the pan to coat it.

3 Put the eggplants in, cut side down first and leave it for 3-4 minutes or until golden brown.

4 Flip to cook other side. If it's soft and no resistance to the touch, it should be ready.

COOK'S TIPS

• To prevent eggplants turning dark once sliced, try to cut it just right before you're ready to brush it with oil.
• If you want to infuse flavor, use garlic salt instead of table or rock salt

Return to Home Page