As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
What Is Tortang Talong?
Tortang talong, or eggplant omelet, is one of my most favorite Filipino dishes. It's a popular comfort food that is found in many local restaurants and made in every household across the country.
What I like about this dish is that the eggplant is roasted first, before being dipped into the egg mixture. This adds a smokey flavor to the eggplant that can't be beat. In our household, we traditionally make this recipe without meat, but other variations include ground meat or even seafood.
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Serves 3 people
- 3 Japanese or Chinese eggplants
- 2 eggs, beaten
- 1 teaspoon salt
- 3 tablespoons oil, for frying
- Roast the eggplant directly on top of the stove over medium-high heat, turning it a few times until it's tender.
- Remove the eggplant from the stove and allow it to cool.
- Peel off the skins from the roasted eggplants.
- Flatten the eggplants with a fork.
- Season the beaten egg mixture with salt.
- Dip the flattened eggplant into the egg mixture to coat it on both sides.
- Fry the eggplant in a large skillet over medium heat until it's brown on both sides.
- Serve with Filipino banana sauce.
- Instead of roasting the eggplant on the stove, you can roast it on your barbecue grill or broil it in the oven for about 15 minutes.
- Saute and season your favorite meat and seafood. While frying the eggplant, spread the meat or seafood on top of the eggplant and spoon more beaten egg on top of the meat before turning the eggplant over to fry the other side.