Crispy Eggplant: Yey or Ney?

This is the best of those cooked. One yey for me!

The Talong (aka. Eggplant). This is the most common eggplant in our country and we mostly enjoy to eat it during breakfast with soy sauce and calamansi.

This is my eggplant peeled all the way to achieve the thin slices like potato chips.

I tried to put 1 small eggplant slice to see if the oil is hot enough and ready to fry.

In general, it has a bitter taste because of the burnt edges. The oil might be too hot for the eggplant.

Good day, everyone! Today I decided to make Crispy Eggplant, similar to how crunchy and crispy potato chips are made.

So I used an eggplant, the long one, since this is the most common eggplant we have here in the Philippines.

I used a peeler to make it very thin, like potato chips, but it is quite difficult to do so. Eggplants are softer than potatoes so it broke in the middle.

Ingredients:
1 eggplant
13 oz of oil
salt and pepper (optional)

1. Heat the pan and add oil. If the oil is hot, we can slowly add the sliced eggplant.
2. Remove the eggplant as it turns golden brown.

FEEDBACK:
As I tasted my cooked crispy talong, it does have the texture of crispiness, but in the middle it is soft, unlike the chips. It was sweet in flavor, but because there were some burnt edges, it tasted bitter.

So it's a "Ney" for me. But I can use the idea to have the texture to other Filipino cuisines, such as Binagoongan.
In a future food post/blog, I might include it.