Easy Tortang Talong
Place eggplants on a gas burner on medium heat & use tongs to flip eggplant until charred on the outside & flesh is tender & inside.
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!
Lightly whisk together eggs and soy sauce in a large bowl. Then, toss in onions and garlic, & combine well. Set aside.
Use a fork to gently smash eggplant so it's evenly flattened. Be careful not to detach the stem from the eggplant.
Carefully dip grilled eggplants into the beaten egg mixture.
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.
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.
Enjoy your Eggplant Omelet with fresh hot steamed rice and banana ketchup - bonus points for fresh mango. Enjoy!
TAP TO MAKE LIFE EASIER &
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