Tortang Talong with Hotdog and Onions

Steps

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1. 1
   Slice the hotdog thinly and cut the onion into pieces.
   ▶ ≈0:15
2. 2
   Sauté the onion until softened, then add the hotdog slices and cook for about 1 to 1.5 minutes. Season with ground black pepper and salt.
   ▶ ≈0:28
3. 3
   Char the eggplant skin over direct heat, then allow it to cool before peeling away the charred skin.
   ▶ ≈0:51
4. 4
   Beat the eggs, then mix in salt, ground black pepper, and cornstarch to create a batter.
   ▶ ≈1:10
5. 5
   Once cooled, gently flatten the eggplant and coat both sides with the egg mixture.
   ▶ ≈1:31
6. 6
   Heat the oil until hot. Place the coated eggplant in the oil and fry the bottom side until golden brown, basting the top with the egg mixture.
   ▶ ≈1:44
7. 7
   Spread the sautéed hotdog and onion mixture on top of the eggplant, then spoon more egg mixture over it and continue basting until the top sets.
   ▶ ≈2:03
8. 8
   Flip the tortang talong and cook for about 1 minute more, ensuring the filling stays intact, until both sides are golden brown.
   ▶ ≈2:20
9. 9
   Transfer to a serving plate and repeat the process with remaining eggplants. Serve with banana ketchup.
   ▶ ≈2:36