Tortang Talong (Eggplant Omelet)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Filipino
Serves: 4 pieces
Ingredients
  • 4 pcs medium Asian eggplants (Chinese, Japanese, Filipino varieties)
  • 3 eggs
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 1 ½ cup vegetable oil for frying
Instructions
  1. Pierce eggplants with the tip of a knife or fork then arrange on a foil-lined baking sheet.
  2. Roast eggplants three ways: over hot charcoals, on top of the stove burner, or in the oven. I personally prefer the last option due to convenience and less cleanup afterwards. To roast eggplants in the oven, set oven to broil setting and roast eggplants uncovered for 20-25 minutes until skin has wrinkled and darkened. Remove from oven and set aside to cool.
  3. Once eggplants are cool to touch, carefully peel them, removing most of the skin. If you are unable to remove all of it, don’t worry, it is perfectly okay. Leave the stems intact.
  4. In a bowl or plate, season eggs with salt and pepper and lightly beat.
  5. Flatten eggplants with a fork and submerge into the beaten eggs mixture. Coat all sides.
  6. Heat oil in skillet and fry eggplants about 2 minutes per side until golden brown.
  7. Drain on a plate lined with paper towels to remove excess oil.
  8. Serve with ketchup or rice.
Recipe by Russian Filipino Kitchen at http://www.russianfilipinokitchen.com/2014/08/20/tortang-talong-eggplant-omelet/