Filipino
Tortang talong
Eggplant omelette
Grilled eggplants flattened into a fan, dipped in beaten egg and pan-fried until golden.
- Serves 4
- Prep 10 min
- Cook 20 min
- Total 30 min
Cooking this with others?
Save it to a plan: it goes on the group's meals and its ingredients onto a shared shopping list.
Save to a plan
New to JuntoPlan? Start free
Ingredients
6 items · serves 4- 4 long eggplants (talong)
- 4 eggs
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 tbsp cooking oil, for frying
- 4 tbsp banana ketchup, to serve
Contains: egg. Check product labels: brands differ.
Steps
6 steps- 1Grill the eggplants over an open flame or in a hot dry pan, turning, until the skins are charred and the flesh is soft, about ten minutes.
- 2Let them cool a little, then peel off the skins, keeping the stems on.
- 3Beat the eggs with the salt and pepper in a wide plate.
- 4Lay each eggplant in the egg and press it gently with a fork into a flat fan, coating both sides.
- 5Heat the oil in a frying pan and slide in an eggplant with a little extra egg on top; fry for two to three minutes a side until golden.
- 6Repeat with the rest and serve hot with rice and banana ketchup.