How to cook Tortang Talong
1
Grill the eggplants
Grill or broil the eggplants, turning often, until the skins are charred and the flesh is completely soft.
2
Peel carefully
Let the eggplants cool slightly. Peel off the charred skin while keeping each stem attached.
3
Flatten the flesh
Place each eggplant on a plate and gently flatten the flesh with a fork into a wide fan shape.
4
Prepare the egg mixture
Beat the eggs with salt, pepper, onion, and garlic. Dip one flattened eggplant into the mixture, coating it well.
5
Fry until golden
Heat 1 tablespoon oil in a nonstick pan. Fry the coated eggplant for 3–4 minutes per side. Repeat with the remaining eggplants.
6
Plate and serve
Serve each omelet with and banana ketchup in a small ramekin.
Maria’s tip: Char the eggplants well before peeling; the smoky flavor is what makes this simple dish especially delicious.
Food safety: Cook the egg mixture until fully set and refrigerate leftovers promptly.