Filipino Tortang Talong (Eggplant Omelet)
(courtesy of Connie Wray, TV/radio/media personality in Reno. Makes 6 omelets)
“This is a tasty, easy dish that my family loves, especially my 12-year-old daughter!” Wray says. “It’s a comfort food and the best way to eat eggplant — omelet style. I serve it over Filipino fried rice or by itself with ketchup and chili sauce. Enjoy!”
6 Japanese or Chinese eggplants, stems intact
2 to 3 eggs
3 tablespoons cooking oil, divided
Salt, pepper, and garlic powder, to taste
Grill whole eggplants on open flame, using either gas stove or charcoal or gas barbecue, turning to roast all sides. Once the skin is roasted and almost charred, remove eggplant from grill and allow to cool until comfortable enough to handle. Peel off skin and discard.
Holding stem, flatten eggplant by applying pressure with a fork. Season both sides generously with salt, ground pepper, and garlic powder.
Heat 1 tablespoon cooking oil in large frying pan, over medium heat. While pan is heating, beat 2 to 3 eggs in a medium mixing bowl, adding a pinch of salt, pepper, and garlic powder to taste. Working 1 to 2 eggplants at a time (depending on size of pan), dip eggplant in beaten eggs, coating all sides. Place in heated oil (make sure oil is hot, otherwise eggplant will get greasy). Cook until both sides are golden brown. Place on heatproof dish in warm oven. Repeat cooking process with remaining eggplants. Serve warm.
