Tortang Talong Eggplant Omelette
A Filipino pan-fried omelette made by charring whole eggplants, then dipping them in seasoned beaten egg and frying until golden. A beloved budget-friendly lunch that is crispy outside and custardy within.
Ingredients
- 4 medium Asian or Italian eggplant
- 4 large eggs, beaten
- 2 tsp fish sauce
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 4 tbsp vegetable oil
- 2 medium roma tomato, diced
Instructions
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1
Char 4 medium Asian or Italian eggplant directly over a gas burner or under the broiler, turning with tongs, until the skin is completely blackened and the flesh is soft, about 8-10 minutes. Transfer to a plate to cool for 5 minutes.
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2
Peel off and discard the charred skin. Using a fork, press and fan out the eggplant flesh into a flat shape while keeping the stem end intact.
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3
In a shallow bowl, whisk together 4 beaten large eggs, 2 tsp fish sauce, 1/2 tsp ground black pepper, and 1/2 tsp garlic powder until combined.
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4
Heat 4 tbsp vegetable oil in a large non-stick skillet over medium heat. Dip one flattened eggplant into the egg mixture, coating both sides well. Lay it in the hot pan and pour a little extra egg mixture on top.
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5
Cook until the egg is golden and set on the bottom, about 3 minutes. Flip carefully and cook the other side until golden, about 2 minutes more.
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6
Repeat with remaining eggplants. Serve immediately with 2 medium diced roma tomato and steamed rice.