A simple way I like to enjoy eggplant is in a frittata with sauteed onions and tomatoes. It is delicious paired with sinangag for breakfast or sandwiched between pandesal loaves as a meatless midday snack. This variation of tortang talong finishes in the oven but you can easily complete cooking on the stove by simply covering pan and lowering heat to keep bottom from burning before torta is set.
Eggplant and Tomato Torta
- 1 tbsp. oil
- 1 eggplant large
- 1 onion small and thinly sliced
- 1 tomato chopped
- 4 eggs beaten
- salt and pepper to taste
- With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
- In a pan over medium heat, heat oil. Add onions and tomatoes and cook until softened. Remove from pan and allow to cool.
- In a bowl, lightly beat eggs. Add roasted eggplant and sauteed onions and tomatoes. Season with salt and pepper to taste and stir to combine.
- Grease sides and bottom of a cast iron or ovenproof skillet with nonstick cooking spray. Over medium heat, add egg mixture to skillet and gently pat down. Cook for about 2 to 3 minutes or until eggs begin to set. Remove from stove and transfer to a 375 F oven. Continue to cook for about 10 minutes or until eggs are completely set.
- Transfer onto serving plate and cut into wedges.