Vegetarian
4-6
Filipino
Tortang Talong
Allergens: Eggs
The Filipino eggplant omelette, charred aubergine dipped in egg and pan-fried.
Ingredients
- Olive oil 4 tsp
- Salt 1 tsp
- Aubergine 4
- Eggs 2
Method
- Grill the eggplant until the color of skin turns almost black
- Let the eggplant cool for a while then peel off the skin. Set aside.
- Crack the eggs and place in a bowl
- Add salt and beat
- Place the eggplant on a flat surface and flatten using a fork.
- Dip the flattened eggplant in the beaten egg mixture
- Heat the pan and pour the cooking oil
- Fry the eggplant (that was dipped in the beaten mixture).
- Make sure that both sides are cooked.
- Frying time will take you about 3 to 4 minutes per side on medium heat.