Easy Tortang Talong

1

Place eggplants on a gas burner on medium heat & use tongs to flip eggplant until charred on the outside & flesh is tender & inside.

2

Place eggplants in a heat-proof bowl then cover in plastic wrap for 5-10 minutes. The steam will help make the eggplant skin easier to peel!

3

Lightly whisk together eggs and soy sauce in a large bowl. Then, toss in onions and garlic, & combine well. Set aside.

4

Use a fork to gently smash eggplant so it's evenly flattened. Be careful not to detach the stem from the eggplant.

5

Carefully dip grilled eggplants into the beaten egg mixture.

6

Slide eggplant onto the pan, working in batches. Spoon extra egg mixture on any gaps, then allow to cook for 2-3 minutes, or until edges are golden brown & set.

7

To flip the Tortang Talong, use tongs to hold the stem and spatula to carefully flip the omelet. Cook for another 2-3 minutes, or until egg is cooked through.

7

Enjoy your Eggplant Omelet with fresh hot steamed rice and banana ketchup - bonus points for fresh mango. Enjoy!

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