Tortang Talong
A Filipino eggplant omelet with a smoky flavor from the charred skin and a tender egg coating.
Ingredients
- eggplant3 pcs
- egg3 pcs
- frying oil60 ml
- salt0.5 tsp
- ground black pepper1 to taste
Instructions
Pierce the eggplants with a fork in several places and place them on a grill rack over high flame. Char for 8–10 minutes, turning occasionally with tongs, until the skin is evenly blackened and the flesh is soft.
Transfer the eggplants to a plate and let cool for 5 minutes, until safe to handle. Carefully peel off the charred skin, keeping the stem intact.
Place the peeled eggplant on a plate and flatten the flesh with a fork, pressing along the length of the eggplant to form a flat, oval layer.
In a bowl, beat the eggs with salt and black pepper to taste until well combined.
Dip the flattened eggplant into the egg mixture, making sure it coats the entire surface.
Heat oil in a skillet over medium heat, add the eggplant, and fry for 3–4 minutes, until the bottom turns golden brown.
Carefully flip the omelet with a wide spatula and fry for another 3–4 minutes, until the egg is fully set. Serve the tortang talong hot.
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