From the recipe collection
Tortang Talong
Whole Filipino eggplants charred until smoky, peeled and flattened, then coated in seasoned egg and pan-fried into tender golden omelettes.
- Prep time
- 15 min
- Cook time
- 35–60 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Pierce each eggplant twice. Char over a gas flame or covered grill for 8–12 minutes, turning, until blackened and collapsed; alternatively roast at 220°C for 25–35 minutes.
- Cover the hot eggplants for 5 minutes, then peel away the skin while keeping the stems attached. Remove loose char without soaking the flesh.
- Drain on a tray for 5 minutes. Holding each stem, press the flesh with a fork into an even fan about 1 cm thick.
- Beat the eggs with onion, fish sauce or salt, and pepper in a wide bowl until no white streaks remain.
- Heat 1 tablespoon oil over medium heat. Dip one eggplant in egg, slide it into the pan, and spoon extra egg over bare areas.
- Cook undisturbed for 3–4 minutes, until golden and nearly set on top. Turn with a wide spatula, adding a teaspoon of oil if the pan is dry.
- Cook 2–3 minutes more, until no liquid egg remains. Repeat, then serve with rice and banana ketchup or spiced vinegar.