Tortang Talong (Filipino Eggplant Omelette)

Ingredients

• •4 medium Italian eggplants
• •4 large eggs
• •2 garlic cloves, minced
• •1/2 tsp salt
• •1/4 tsp ground black pepper
• •3 tbsp neutral oil
• •2 tbsp soy sauce or white vinegar, for serving
• •4 cups cooked steamed white rice, for serving

Directions

1. 1Place whole eggplants directly over a gas burner on medium-high flame (or under the oven broiler on a baking sheet) and char, turning with tongs every 2–3 minutes, until completely blackened and collapsed, about 10 minutes.
2. 2Transfer charred eggplants to a bowl, cover with a plate, and let steam 5 minutes; peel off the charred skin, keeping the stem intact.
3. 3Place each peeled eggplant on a cutting board and press flat with a fork into a paddle shape.
4. 4Crack eggs into a shallow bowl wide enough to fit one eggplant; add garlic, salt, and pepper and beat well.
5. 5Heat 1 tbsp of oil in a non-stick pan over medium heat; dip one flattened eggplant into the egg mixture, coating both sides, then place in the pan and pour a little extra egg on top.
6. 6Cook 2–3 minutes until the egg is set and golden on the bottom; flip carefully and cook another 2 minutes until golden.
7. 7Repeat with remaining eggplants and egg, adding oil between batches; serve hot over rice with soy sauce or vinegar.

💡 If you don't have a gas stove, the broiler method works just as well — line a baking sheet with foil, broil the whole eggplants on high for 15–18 minutes, turning once, until the skin is deeply blistered and the flesh is soft. Italian or regular purple eggplants from any Canadian grocery store are perfect here.

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