Crab Tortang Talong Recipe

Grill eggplants over an open flame until skin is blackened and flesh is soft. (You can do this on your stovetop.)

When cool enough to handle, peel skin away. Make a slit lengthwise down the eggplant with the tip of a knife and open it up, gently pressing it down with a fork to flatten.

Heat a couple of swirls of oil in a small skillet over medium-high heat. Sauté onions and garlic until onions are soft and translucent. Add crabmeat and toss. Season with salt and pepper.  (Make sure to taste the crabmeat first before seasoning, as it can already be a little salty.) Place mixture in a bowl; set aside to cool slightly.

Add chopped cilantro and 2 beaten eggs to crabmeat; mix thoroughly.

Heat a large nonstick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. When oil is hot, dip an eggplant in remaining beaten eggs then lay flat on the pan. 

Place ¹⁄³ of the crabmeat mixture on top of the eggplant and spread to cover surface. Spoon some beaten eggs on top. Fry until underside is golden brown, spooning some of the hot oil on top to make the filling firmer for flipping. When underside is deep golden brown, carefully flip the eggplant. Cook until the other side is the same golden brown color. Transfer to a plate. Repeat with remaining ingredients.

Garnish with extra cilantro leaves and green onions.