The very first ulam I ever cooked for the whole family was Tortang Talong. My cousin Kune showed me how to make them when I was around 12 years old. So that was the first and not the last time I was in charge of dinner.
Very simple and economical. But I am very particular with my Tortang Talong, among other things.;) I like mine crispy outside and yet moist and freshly sweet inside. You know, when the eggplant is fresh it is somewhat sweet. I don't add anymore meat on my eggplant coz I don't eat meat.
I also find that if you char the eggplant to remove the skin instead of boiling it is better. It adds a smokey flavor.
