Tortang talong (eggplant omelette)
In this recipe, the beaten eggs are poured into a pan and, when half set, the cooked butterflied eggplant is laid on the center. The egg is folded over the eggplant to enfold it.
Ingredients
- 1 cooked eggplant grilled, roasted, broiled, steamed or boiled and cooled
- salt
- pepper
- 1 tablespoon cooking oil
- 1 egg lightly beaten
Instructions
- Peel the eggplant, split open and flatten lightly with a fork.
- Sprinkle with salt and pepper.
- Heat a tablespoonful of oil in a frying pan.
- Beat an egg with a pinch of salt and pepper.
- Pour the beaten egg into the hot oil.
- Place the eggplant at the center of the pool of beaten eggs.
- When the eggs are firm but still wet on top, fold the sides inward to cover the eggplant.
- Cook until the underside is lightly browned.
- Flip to brown the topside.