I do have an eggplant and tomato torta already in the archive but it is more a mishmash of eggplant, onions and tomatoes done ala-frittata than traditional tortang talong where the whole eggplant is enveloped in beaten egg and pan-fried until golden. The recipe here is a very basic version of this Filipino-style omelette but you can easily make it substantial by adding pre-cooked seafood, minced pork or vegetables such as green peas, bell peppers, onions and tomatoes. Tortang talong is an economical but satisfying meal and is best served with steamed rice and banana ketchup. Enjoy!
- 4 eggplants
- 3 eggs
- salt and pepper to taste.
- 1/4 cup oil
- 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. With the back of a fork, flatten the eggplants but leaving the stems intact.
- In a wide pan over medium heat, heat oil. In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy. Holding by the stem, dip eggplant into the eggs and quickly slide into pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.