Tortang Talong (Filipino Grilled Eggplant Omelette)

Ingredients

• 4eggplant, preferably long Asian eggplants
• 2eggs, beaten
• 1 tspsalt, added to eggs
• 4 tspcooking oil, vegetable or canola oil traditional

Method

1. 1

   Grill the eggplants directly over a gas flame, on a barbecue, or under a hot broiler, turning every few minutes, until the skin is charred and almost entirely black all over and the flesh underneath feels completely soft, about 10–15 minutes. This smoky char is what gives the dish its flavor.

2. 2

   Leave to cool slightly, then peel off and discard the skin. Set aside.

3. 3

   Crack the eggs into a bowl, add the salt and beat well.

4. 4

   Place each peeled eggplant on a flat surface and flatten gently using a fork.

5. 5

   Dip each flattened eggplant into the beaten egg mixture to coat.

6. 6

   Heat the oil in a skillet over medium heat. Fry each egg-coated eggplant for about 3–4 minutes per side until golden and cooked through. Serve immediately.