A beloved everyday dish in Filipino home cooking, tortang talong is made by charring long eggplants until tender, flattening them with a fork, coating them in egg, and pan-frying them. Its smoky flavor and tender texture make it a satisfying lunch served with rice.
Char the eggplants over a burner flame or on a grill, turning occasionally, until the skins are blistered and the flesh is tender throughout.
Peel off the charred skin. Keeping the stem attached, use a fork to flatten each eggplant into an oval.
Beat the eggs with the salt and black pepper. Holding each flattened eggplant by the stem, coat it thoroughly in the beaten egg.
Heat the oil over medium heat and pan-fry the egg-coated eggplants until golden on both sides.
Serve hot with rice.
Important: After charring the eggplant, flatten it without removing the stem. The stem acts as a handle and helps keep the omelet intact when you turn it. Allergen: Contains eggs.
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