Tortang Talong (Eggplant Omelet)

Ingredients

• 2 medium Eggplant
• 4 large Eggs
• 2 cloves Garlic
• 1/4 small Onion
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 medium eggplants directly over an open flame on a gas burner set to medium-high heat (or use a grill pan over medium-high heat). Cook, turning occasionally, for 10-15 minutes, or until the skin is completely blackened and the eggplant feels very soft when squeezed. This is about 204°C to 232°C (204.4°C to 232.2°C). Transfer the cooked eggplants to a plate and let them cool for about 5 minutes, just until they are cool enough to handle.
2. 2Once the eggplants are cool enough to touch, carefully peel off the blackened skin. You can do this under running water if it helps. Place the peeled eggplants on a clean cutting board and gently flatten each one with the back of a fork until about 1.27 cm thick.
3. 3In a medium bowl, whisk together the 4 large eggs, 2 cloves of minced garlic, and 1/4 small chopped onion. Add the 1/4 tsp salt and 1/4 tsp black pepper to the bowl and whisk until everything is well combined.
4. 4Take one flattened eggplant and carefully dip it into the egg mixture. Make sure both sides of the eggplant are fully coated with the egg mixture. Lift the coated eggplant out of the bowl, letting any excess egg drip back in.
5. 5Place a 25.4 cm skillet over medium heat. Add the 2 tbsp vegetable oil to the skillet and let it heat up for about 1 minute. The oil is ready when it shimmers.
6. 6Carefully place the egg-coated eggplant into the hot skillet. Cook for 3-4 minutes per side, until the omelet is golden brown and the egg is fully cooked. You should see the edges turning crisp and the center puffing slightly. Repeat steps 4 and 5 with the remaining flattened eggplants, adding a little more oil to the skillet if needed.
7. 7Serve the Tortang Talong hot. It is delicious with steamed rice or your favorite dipping sauce.

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