Step 1

Preheat your oven broiler.

Step 2

Prick the eggplants with a fork all over to prevent them from bursting, and place them on a baking sheet.

Step 3

Broil the eggplants until the skin is charred and the flesh is soft. This could take about 15-20 minutes. Turn them halfway through for an even char.

Step 4

While the eggplants cool, saute onion, garlic and pepper.

Step 5

Once cool, peel off the skin of the eggplants. Flatten the flesh using a fork, keeping the stem intact.

Step 6

In a bowl, beat the eggs. Add the perilla leaves.

Step 7

Dip each eggplant in the egg mixture, making sure the flesh is well-coated. Place in skillet and pour remaining egg mixture. Fry each side until golden brown, about 3-4 minutes.

Step 8

Serve the tortang talong with steamed rice or on its own. Top with a sauce of your choice. Enjoy!