Tortang talong — a Filipino eggplant omelette of grilled aubergine flattened, dipped in egg, and pan-fried golden. Simple, savoury comfort food, lovely with rice and a dipping sauce.
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Preparation
- Grill the eggplant until the skin turns almost black.
- Let the eggplant cool for a while, then peel off the skin and set aside.
- Crack the eggs into a bowl.
- Add the salt and beat.
- Place the eggplant on a flat surface and flatten using a fork.
- Dip the flattened eggplant in the beaten egg mixture.
- Heat the pan and pour in the cooking oil.
- Fry the egg-dipped eggplant, making sure both sides are cooked, about 3 to 4 minutes per side on medium heat.
