Tortang Talong
A smoky roasted eggplant, flattened, dipped in egg, and pan-fried into an omelet.
Serves 4
Prep 10 min
Cook 20 min
Ingredients
- 4 long eggplants
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons oil
- Banana ketchup or tomato salsa, to serve
Steps
Step 1. Char the eggplants over a flame or under a hot broiler for 10 to 15 minutes, turning, until the skin is blackened and the flesh is soft. Cool and peel, leaving the stems on.
Step 2. Flatten each eggplant with a fork.
Step 3. Beat the eggs with the salt and pepper. Dip each eggplant in the egg, coating well.
Step 4. Fry in the oil over medium heat for 2 to 3 minutes per side until golden and the egg is set. Serve with ketchup and rice.
Where this recipe comes from
Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.