Eggplant Omelet (Tortang Talong)
Filipinos favorite comfort food.
Servings: 3
Ingredients
- 3 large Chinese/Japanese eggplant
- 5 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 tsp. salt
- ground black pepper, to taste
Instructions
- Boil water in a large pot.
- Submerge the eggplants in the boiling water. Cover
- Turn them over when the skin discolored. Cover.
- When the skin is charred or wrinkly, remove the pot from the heat.
- Drain and let them cool down before peeling off the skin.
- Crack 5 eggs in a bowl.
- Sprinkle salt and pepper then beat.
- Peel the skin of the eggplants.
- Dip the eggplants into the mixture and flatten them with a fork.
- Fry over medium heat using vegetable oil.
- Fry for about 3 minutes then pour a few spoonfuls of egg mixture over the top of each eggplant.
- Turn over when the bottom is brown. Repeat with the rest of the eggplants.
- Drizzle with lemons. Eat with rice.
Notes
You can also dip the omelet in ketchup, soy sauce, or your favorite dipping sauce.