Tortang inang talong recipe

1. Pierce the eggplant with a fork and roast over open flame until skin is charred.
Place in a bowl and cover. Set aside for 10 minutes. Peel the charred skin and
flatten with a fork.

2. Season each eggplant with a pinch of MAGGI MAGIC SARAP®.

3. Beat an egg in a deep plate and season with a pinch of MAGGI MAGIC
SARAP®. Dip the eggplant and set aside for 1 minute.

4. Heat oil in a wide pan and slide the eggplant with the egg. Fry for 2-3 minutes
or until golden brown. Drain excess oil, transfer into a serving plate and serve.