Tortang talong (Filipino aubergine omelette)

Whole grilled aubergines, peeled, flattened like a fan and fried in beaten egg. A Filipino home favourite with rice and ketchup.

Ingredients

2 servings

Missing something? Ingredients with × can be left out.

1
Char the aubergines directly over a gas flame or under a hot grill, turning, until the skin is blackened and the flesh soft.
2
Let them cool slightly, then peel off the skin, leaving the stalk on.
3
Beat the eggs with the grated garlic, salt and pepper in a wide dish. Flatten each aubergine with a fork into a fan and soak it in the egg.
4
Heat the oil in a frying pan, slide in one aubergine and spoon extra egg over it. Fry until golden, flip and cook the other side.
5
Repeat with the second one and serve with rice and ketchup.

Tips and questions

Can I roast the aubergines in the oven?: Yes, at 220 °C for about 25 minutes, though you lose some of the smoky flavour.
Why keep the stalk on?: It holds the fan together and works as a handle for flipping.

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