Tortang Talong

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Prepare the Eggplant

• 1 Medium-Sized Eggplant

Preheat the oven to 375°F (190°C) or alternatively, you can roast the eggplant directly over a gas stove flame. Place the eggplant on a baking sheet and roast in the preheated oven for about 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft. If using a gas stove, roast the eggplant over an open flame, turning frequently until the skin is charred and the eggplant is tender. Let the eggplant cool slightly, then peel off the charred skin. Flatten the eggplant with a fork.

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Prepare the Omelet Mixture

• 1 Large Egg
• 1/4 Roma Tomato
• 1/4 Small Onion
• 1 Garlic Clove

In a bowl, beat the egg and season with salt and black pepper. Stir in the finely diced tomato, finely diced onion, and minced garlic.

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Cook the Tortang Talong

• 1 tsp Olive Oil

Heat the oil in a frying pan over medium heat. Dip the flattened eggplant into the egg mixture, ensuring it is well-coated with the egg and vegetables. Carefully place the egg-coated eggplant into the hot pan. Pour any remaining egg mixture over the top of the eggplant. Cook for about 3-4 minutes on each side, or until the egg is fully cooked and the omelette is golden brown.

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Serve

Transfer the tortang talong to a plate and serve hot with steamed rice or as desired.