Corned Beef Tortang Talong – wunderbares Filipino Frühstück

Corned Beef Tortang Talong – delicious Filipino Breakfast

Pane-Bistecca

I already showed you the classic Tortang Talong in a Culinary World Tour and have already written that I could eat them every day. This time I bring you a variation that is served here very often as breakfast. You don’t eat bread, but rice with corned beef and fried egg, or eggplant with corned beef and rice. (which is part of every meal!)

I’m not usually a fan of corned beef, but here I learned to love it, as a topping of tortang talong! Of course, this recipe is also part of Culinary World travel of Volkermampft, which travels to the Philippines again this month.

Prep time

10 min

Cooking time

45 min

Portions

Total time

55 min

Ingredients

- 4 medium size Eggplants
- 3 Eggs
- 4 tbsp Flour (Rice Flour for gluten-free!)
- some Salt
- Oil for frying

Corned Beef Topping:

1 can Corned Beef
4 Garlic cloves, chopped
1 red Onion, chopped
Spring onion

Instructions

Step 1

Please leave the stem on the eggplants! Then prick all around with a fork and roast in the oven until tender. Let cool slightly and carefully peel off the skin.

Step 2

Flatten the eggplants slightly with a fork, holding them firmly at the top of the stem.

Step 3

Make a batter with eggs, flour, and salt. Hold the flattened eggplants by the stem and turn them in the egg. Fry in the oil until brown.

Step 4

In a separate pan, sauté the garlic and onion in oil until well done. Chop the corned beef and add it. Fry everything well.

Step 5

Top the eggplants with the corned beef, add some chopped spring onions and serve.

Notes

They are delicious!

Poupou von poupous geheimes laboratorium mit Egg Pie
Wilma von Pane-Bistecca mit Kare Kare und Corned Beef Tortang Talong und Philippinisches Calamansi Huhn und Adobong Talong – Auberginen Adobo und Banana Lumpia und Pork Hamonado
Britta von Brittas Kochbuch mit Siopao – Gedämpfte Teigtaschen mit Schweinefleischfüllung
Susanne von magentratzerl mit Caldereta und Hühnchen-Adobo mit Kokosmilch
Petra aka Cascabel von Chili und Ciabatta mit Spanish Bread oder Señorita Bread und Gegrilltes Zitronengras-Hähnchen mit Bananen-Ketchup und Atchara
Regina von bistroglobal mit Chicken Sotanghon Soup
Friederike von Fliederbaum mit Adobo mit Kartoffeln und Kürbis
Simone von zimtkringel mit Philippinischer Bananenketchup
Volker von Volkermampft mit Tortang Talong – philippinisches Auberginen-Omelett und Pan de Sal – süße philippinische Milchbrötchen

Corned Beef Tortang Talong – wunderbares Filipino Frühstück