Tortang Talong or Eggplant Omelette is a Filipino dish made out of eggs and eggplant. A very popular breakfast item served together with sinangag (garlic fried rice) and catsup, it’s easy to make and it’s cheap. There are two ways of making this simple meal one is boiling the eggplants and another one is grilling them, I leave it up to you on what’s your preference but for me grilling the eggplants first tastes better. If you choose to grill don’t put out the barbecue or grilling pan as most of the Filipinos just cook it over stove top over open flame.
3 pcs Asian Eggplants
3 eggs, lightly beaten
freshly ground black pepper
1. Cook your eggplants with skin on, either by boiling or grilling on open flame. Once soft and cooked, lightly mash it on the plate preserving its form and remove the skin off.
2. Season beaten eggs with salt and freshly ground black pepper.
3. Dip eggplants on egg then pan fry in low heat for 2-3 minutes on each side.
4. Serve with catsup.