Torta Talong
A classic Filipino eggplant omelet made with charred eggplant flattened and pan-fried in a savory egg coating.
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Ingredients
- 2 Asian eggplants
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp vegetable oil
Instructions
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1
Char 2 Asian eggplants directly over a medium-high stovetop flame for 8 to 10 minutes until skins are blackened and flesh is soft.
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2
Let Asian eggplants cool slightly, peel off charred skin while keeping stems intact, and gently flatten flesh with a fork.
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3
In a wide shallow dish, whisk together 2 large eggs, 1/2 tsp salt, and 1/4 tsp ground black pepper.
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4
Heat 2 tbsp vegetable oil in a skillet over medium heat.
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5
Dip each flattened Asian eggplants into the egg mixture until well coated, then place into the hot skillet and pour remaining egg over top.
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6
Pan-fry for 3 to 4 minutes per side until golden brown and fully set.
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