The alternative name for tortang talong as "tortured eggplant" (real translation: "eggplant omelet") intrigued me. How is it tortured? Marvin of Burnt Lumpia outlines its creation: It starts with a full-body charring, then the skin is peeled off, the flesh is "mooshed and flattened," and then it's dunked into a egg bath, topped with ground meat, and pan fried to a crisp. Sounds delicious—the eggplant gives itself up for a good cause.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.