The Pilgrim's Pots and Pans

Eggs! What a theme for this month’s Is My Blog Burning?, the classic online food event which has given life to several sub-themes! This edition is hosted by Viv, the Seattle Bon Vivant herself.

“Salvation is in the ordinary”, our retreat director told us one Holy Week. At the risk of being blasphemous, I thought this could be applied to Filipino daily fare in general, for the ingredients are taken from the most ordinary components in the locality and transformed into something which nourishes the stomach and the heart. Salvation for my IMBB entry as well because I was in danger of not having one. Since we are to make use of such a versatile ingredient this month, it would be a shame if I missed out. True enough, the ordinariness and versatility saved me. This recipe is my take on the regular Filipino tortang talong or aubergine fritatta.

The genius of Filipino daily fare, in general, is that dishes can either
be dressed up or down, by adding or subtracting a few ingredients,
depending on what is on hand. This recipe is my take on the regular
Filipino tortang balasenas or eggplant (aubergine) frittata in
English. The Filipinised torta can either be a fritatta or an omelette.

The original Capampangan tortang balasenas (talong in Tagalog) has some ground meat in the filling but I came up with this version years ago when I had to use up the contents of the vegetable compartment but wanted something light at the same time. There were some aubergines and eggs but I wanted something more than the plain vertically sliced pieces dipped in eggs then fried. Since then, it has become a favourite.

Meatless Tortang Talong

2 medium-large aubergines (eggplants)
2 tablespoons finely crushed garlic
1 large egg (chicken’s or duck’s)
1 tablespoon cooking oil

Dipping sauce:
2 large calamansi (citrus)
soy sauce

Parboil the whole aubergines till tender enough to pierce with a fork yet still firm enough to keep their shape. Transfer to a plate then flatten by piercing and mashing with fork tines.

Liberally combine the garlic with the aubergine flesh by continuing to mash.

Beat the egg well. Immerse the aubergine-garlic mixture into the egg, making sure they are coated well.

Heat a tablespoon of oil and then fry each piece in high heat for the first half minute then lower the fire till fritatta reach desired doneness. One of the earliest cooking rules I learnt from my mother is that eggs burn easily. Enjoy the scent of the garlic, more subtle but still there. Drain on paper towels.

I enjoy eating this by itself but the best meal combination I have had so far is with plain fried rice and tinapa (smoked fish), with a dipping sauce of soy-calamansi (calamunding in Kapampangan, a native citrus – Citrofortunella microcarpa). Very light, simple yet filling. This is an example of the quintessential everyday Filipino meal, that which have sustained us for centuries.

Salvation, whether of the soul or body, is indeed in the ordinary.

Thank you Viv, for hosting this month’s event!

The round-up comes in two parts: click for part 1 and part 2.