Eggplant Omelette
Who Cooked It Better?
It takes skill and patience to cook Tortang Talong. This seemingly simple dish has intimidated us for the longest time because one bad move would ruin the form. At least that’s what we thought. Or maybe I just hate frying in general 🙂 Someday we will learn how to cook an upgraded version with ground pork. For now, we are just going to enjoy our ‘masterpiece’ and eat with a little pride but much contentment.
Ingredients
- 4 talong (eggplant)
- 2 eggs, beaten
- Salt and pepper to taste
- 1/2 cup cooking oil
- Optional: Itlog na Maalat (Salted Egg) and kamatis (tomatoes)
Procedure
Roast the talong in an oven (high broil) for 20 minutes, keeping an eye from time to time to prevent from burning. Tip: puncture the talong using a fork. Doing so will prevent them from exploding while inside the oven. While waiting, season the egg with salt and pepper on a large plate that can fit the talong.
Peel the brown or burnt talong skin, making sure to keep their form.
Dip the talong in the egg mixture. Lightly flatten the talong until they absorb enough egg mixture. Deep fry on medium heat until talong turns golden brown.
Serve with itllog na maalat and chopped kamatis.
Tiny Kitchen @ 29K 