Talongganisa Recipe

Roast and cool eggplants

Prick each eggplant a few times with a fork. Heat a large skillet or grill pan over medium-high heat. Add 1–2 tablespoons vegetable oil and roast the eggplants, turning occasionally, until skin is charred and flesh is very soft (about 10–15 minutes). Alternatively, broil in the oven on high, turning until evenly blistered and soft, 12–18 minutes. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this makes peeling easier.

When cool enough to handle, peel off the charred skin. Remove and discard the stem. Place each peeled eggplant on a cutting board and using a fork or two forks, gently shred the flesh lengthwise or chop coarsely into long strips, leaving some texture. Sprinkle with 1 tsp kosher salt and set aside in a colander to let excess liquid drain for 5–10 minutes; press gently to remove extra moisture but keep the flesh soft.

Cook longganisa

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the longganisa meat (casings removed) and break up with a spatula. Cook until just browned and cooked through, about 6–8 minutes. If the longganisa releases a lot of fat, drain excess but reserve a tablespoon of fat in the pan for flavor.

Sauté aromatics and peppers

Push the cooked longganisa to one side of the pan (or remove briefly). Add the minced garlic and diced onion; sauté until soft and translucent, 2–3 minutes. Add diced red and green bell peppers and cook until tender-crisp, 2–3 minutes more. Stir everything together, season with 1 tsp black pepper, taste and add a pinch of salt only if needed (longganisa is usually salty). Remove from heat and let cool slightly.

Prepare egg batter

In a wide shallow bowl, crack the 6 eggs. Add 1 tablespoon milk, 1 tsp fish sauce or soy sauce, 1/2 tsp seasoning salt, 1/2 tsp black pepper and whisk until combined and slightly frothy. If you prefer a firmer exterior, whisk in 2 tablespoons all-purpose flour until smooth and lump-free.

Combine eggplant and longganisa

Gently fold the drained shredded eggplant into the cooled longganisa–pepper mixture until well distributed. Taste and adjust seasoning. Divide the mixture into 6 equal portions (for 6 patties) or 4 larger portions if you prefer thicker tortas.

Coat with egg

Heat a large nonstick skillet over medium heat and add enough vegetable oil to coat the bottom (about 2 tablespoons). Dip each portion of the eggplant-longganisa mixture into the egg batter, spooning egg over the top so each piece is well coated on both sides. If you used flour in the batter it will make a slightly thicker crust.

Fry until golden

Carefully transfer each battered patty to the hot skillet, leaving space between them. Fry for 3–4 minutes per side, or until the exterior is golden brown and slightly crispy while the inside remains soft. Adjust heat as needed to avoid burning; add a little more oil between batches. For a crispier edge, press gently with a spatula while frying.

Transfer cooked Talongganisa to a wire rack or paper towel–lined plate to drain briefly. Sprinkle with chopped scallions if using.

Serve hot with calamansi or lemon wedges and spiced vinegar or banana ketchup on the side. These keep well for a few hours at room temperature and reheat gently in a skillet until warmed through.