Pritong Talong (Fried Eggplant)

If you like eggplants as I do, here’s a recipe that is a breeze to prepare.  How you slice them depends on the eggplant variety you use. I like to use the American globe eggplant which is dark purple, plump and pear-shaped, cut into 1/4-inch slices, cross-wise. If using Chinese eggplants which are thinner and longer, it is best to cut them first in halves, cross-wise, before further cutting each half into two slices, lengthwise. Eggplants can be anywhere from bland to sweet, but the secret in this recipe is the sauce, particularly the use of juice from the calamansi,  those round, tiny limes popular in the Philippines.  Fried eggplant goes extremely well with meat dishes like the adobo , and with steaming white or brown rice. It can also be served as an appetizer.


One large American globe eggplant, cut into 1/4-inch slices, cross-wise

2 tbsp, olive oil (per slice)

Bread crumbs

1/3 cup soy sauce

3 pieces, calamansi (If unavailable, may be substituted with one piece regular lime)

freshly-ground black pepper to taste


Heat oil in a large non-stick frying pan over medium heat

Place several eggplant slices in the pan

The eggplants will soak up the oil quickly; add a tablespoon of water per slice to prevent drying

Cook eggplant, turning on both sides, until they become slightly brown and tender

Add bread crumbs to either side of the eggplant just before they are fully cooked

Remove from pan and place them on a plate lined with paper towel (to absorb excess oil)

Repeat process until all slices have been cooked

SAUCE: In a small bowl, pour the soy sauce and squeeze the calamansi  (or lime) over it.

Add pepper to taste

Place the eggplant slices on a serving dish and pour the sauce over them, to your taste

(Makes 3-4 servings)


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