Comments on: Tortang Talong / Stuffed Eggplants a la Marketman

By: Marketman

Marketman — Sun, 03 Sep 2006 11:00:07 +0000

Houston, welcome to the commenters section! Thanks for that tip on the eggplants… imagine if you tried to microwave it!

By: Houston

Houston — Sun, 03 Sep 2006 09:32:33 +0000

Hi MM, I’ve been one of the “lurkers” on your website, so this is my first post. Simiar to M, I stumbled upon your blog while searching on where to buy Marca PiÃ±a queso de bola. Thank you for sharing all of your discoveries.

Back on topic, I thought I’d post one of my first lessons with charring eggplant. I was with my fianceÃ© at the time and I was really craving eggplant with vinegar and garlic. I had bought eggplants at the grocery store and had put them in the oven for charring (I was in an apartment at the time). After 10 or so minutes, we heard a loud thud. I thought something had fallen out of the cabinet in the kitchen, but I couldn’t find anything. I finally opened the oven and found that the eggplant had exploded and its guts was all over the oven. We had a good laugh about what happened, and it was surely shared with my in-laws to be. I will definitely cut slits or poke holes in the eggplant before charring them for this recipe.

By: Marketman

Marketman — Mon, 28 Aug 2006 09:16:45 +0000

M, glad you like the site and I hope you find some recipes you can try… Many thanks for visiting Marketmanila.com!

By: M

Mon, 28 Aug 2006 08:30:16 +0000

Hi MM, just stumbled on your blog while doing a google search for “macapuno”. This is a nice and very helpful post! I’m not Filipino, but grew up in Batangas and this reminds me of childhood dishes (I hated it then but have come to love it very much now). By a twist of fate, my partner is from the Phils although he’s lived in Australia since his teens and I have been intending to cook his childhood favourites. So your blog will definitely be helpful!

By: Christine

Christine — Sun, 06 Aug 2006 06:13:57 +0000

MM, my mom’s tortang talong is very similar to the second one you made. Except instead of sweet paprike, she uses hot paprika to make it a bit spicy.

By: Normita F. Enciso

Normita F. Enciso — Fri, 04 Aug 2006 03:51:56 +0000

Have you tried tortang talong using banana leaf as sapin when frying. Even here in L.A. I still use the same technique when I cook tortang talong. Even just plain broiled talong dipped in beaten egg is so good. I usually pair tortang talong with ginisang munggo with ampalaya leaves. I think I should buy some Chinese eggplant when I go to the farmers market this Sunday.

By: Danney League

Danney League — Fri, 04 Aug 2006 02:16:01 +0000

Mga Mare/Pare,

Because tortang talong is a comfort food ala e talaga namang napakasarap. At least now I found a technique much easier by toasting it inside the oven and put it inside a paper bag para madaling tanggalin ang balat. I think soaking it in water after toasting it in the over will cause it to loose some of its vitamins. I find it messy roasting it in an open fire. I love eating tortang talong with lots of catsup.

By: trishlovesbread

trishlovesbread — Thu, 03 Aug 2006 20:02:27 +0000

Does everyone eat tortang talong with ketchup? I must admit I grew up with that combo too but nowadays, I prefer a smoky, sweet, and tangy barbecue sauce alongside it. Give it a try!

By: kaye

kaye — Thu, 03 Aug 2006 19:40:18 +0000

yummy!! eggplant is my favorite however way it’s cooked…i cook tortang talong plain with eggs, salt and pepper and a little italian seasoning and my kids love it! lucky me my kids’loves veggies! i just had this last week and my mouth is watering for tortang talong again!!

By: shane

shane — Thu, 03 Aug 2006 14:34:27 +0000

thanks mila for that suggestion, i think I will try your recipe. i love tortang talong plain without the meat. yours sound interesting. thanks marketman for this post–it just brought back childhood memories of rainy days in las pinas, our yaya had the habit of preparing tortang talong and serving it with rice and ramen soup and lots of banana ketchup!