A beloved everyday dish of Filipino home cooking: prepared by mashing long eggplants that have been charred over embers until soft with a fork, then coating them in egg and frying in a pan. With its smoky charred aroma and soft texture, it is a hearty lunch alongside rice.
Char the eggplants over an open flame or on a grill, turning occasionally, until the skin is burnt and the inside is soft.
Peel off the charred skin, then flatten the eggplant with a fork without breaking off the stem, shaping it flat.
Beat the eggs with salt and black pepper; holding the eggplant by the stem, dip the mashed eggplant thoroughly into the beaten egg.
Heat the oil over medium heat and fry the egg-coated eggplant on both sides until golden.
Serve hot with rice on the side.
Important: After charring the eggplant, flatten it without pulling off the stem; the stem acts as a handle and keeps the omelet from falling apart when flipping. Allergen: contains egg.
If you char the eggplant directly over an open flame, the smoky aroma is more pronounced; charring it in the oven is also possible, but the flavor will be a bit milder.
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