Tortang Talong with Chicken Recipe

Grill eggplants over an open flame until skin is blackened. Let cool slightly, then peel off skin. Gently flatten eggplants using a fork. Set aside.

Make the chicken filling: Heat oil in a pan. Sauté onion and garlic until fragrant. Add tomato and sauté until softened. Add chicken and season with salt and pepper. Saute until chicken is cooked. Transfer chicken to a bowl. Add cheese and mix. Set aside.

Combine eggs, salt, and flour in another bowl. Beat until well combined.

Place 1 eggplant on a small plate. Take a portion of the chicken filling and spread on top of the eggplant. Spoon over some of the egg mixture to cover the surface.

Heat 1/2 tablespoon oil in a frying pan. Slide eggplant into the pan. Fry until the underside is golden brown. Carefully flip the eggplant and cook the other side until golden. Drain cooked tortang talong on paper towels. Repeat with remaining ingredients. Serve warm.

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