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.
Preparing this dish involves roasting the eggplant first, before dipping it into the egg mixture and pan-frying. The initial roasting step adds a smokey flavor that can't be beat. In our household, we traditionally make this dish with ground meat, though sometimes with seafood.
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- 3 Japanese or Chinese eggplants, available at Asian stores
- 2 eggs, beaten
- 1 teaspoon salt
- 3 tablespoons oil, for frying
- 6 ounces ground beef
- 3 cloves garlic, chopped
- Roast the eggplants directly on top of the stove over medium-high heat, turning them a few times until they are tender.
- Remove the eggplants from the stove and allow them to cool.
- Once the eggplants have cooled, peel off the skin.
- Flatten the eggplants with a fork.
- Heat the oil in a pan and saute the garlic and ground beef over medium heat. Season with salt. Cook until brown, about 5 minutes. Set aside.
- Season the beaten egg mixture with salt.
- Dip the flattened eggplants into the egg mixture to coat them on both sides
- Place the eggplants in a large skillet over medium heat.
- Spoon some of the ground beef on top of each eggplant. Then spoon some of the egg mixture on top. After 5 minutes, carefully flip the eggplants over to fry the other side that has the ground beef on it.
- Cook for another 5 minutes. Repeat steps 7-9 for each eggplant.
- 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.
- You can substitute ground pork for the ground beef—or omit the meat entirely, if desired.