Okay, so I stumbled upon this dish and honestly, I had to try it! It’s called Tortang Talong, and it’s basically a Filipino eggplant omelette. I know, sounds a little out there, but trust me on this one. It’s surprisingly delicious and so easy to make. It’s also a great way to use up any leftover veggies you have hanging around in the fridge. I’ve been trying to branch out in my cooking lately, moving beyond my usual repertoire of chicken pot pie and pasta bake, and this totally fit the bill. Plus, it’s a perfect light lunch or quick dinner option. Let’s get started!
Tortang Talong: An Eggplant Adventure
This isn’t your grandma’s omelette! It’s got a smoky, savory flavor that’s just addictive. Roasting the eggplant gives it this wonderful, almost melt-in-your-mouth texture, and the egg coating adds a richness that’s so satisfying. Seriously, even if you’re not a huge eggplant fan (I wasn’t, initially!), give this a try. You might just be converted.
### Here’s what you’ll need:
- 2 large eggplants
- 2-3 eggs, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooking oil
- (Optional) Some chopped scallions or green onions for garnish
And here’s how you make it:
- Roast the Eggplant: This is key! You can roast it in the oven, on the grill, or even directly over a gas stove flame. The goal is to blacken the skin. I prefer using the broiler in the oven for ease. Broil the eggplants on a baking sheet until the skin is completely blackened and blistered, turning occasionally to ensure even cooking. This usually takes about 20-30 minutes.
- Cool and Peel: Once the eggplants are roasted, immediately transfer them to a bowl covered with plastic wrap or a zip-top bag. This will help them steam and make the peeling process easier. Let them cool for about 10-15 minutes. Once cooled, gently peel off the blackened skin. Don’t worry if you don’t get every single bit off.
- Flatten the Eggplant: Using a fork, gently flatten the eggplant on a plate. Be careful not to completely mash it, you want to retain some of the shape.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, chopped onion, and minced garlic. Season with salt and pepper to taste.
- Coat and Fry: Heat a generous amount of cooking oil in a skillet over medium heat. Dip the flattened eggplant into the egg mixture, making sure it’s fully coated. Carefully place the eggplant into the hot oil.
- Cook Until Golden Brown: Cook for about 3-5 minutes per side, or until the egg is cooked through and golden brown. Be careful not to overcrowd the pan; you might need to cook in batches.
- Serve and Enjoy: Remove the Tortang Talong from the skillet and place it on a plate lined with paper towels to drain any excess oil. Garnish with chopped scallions or green onions, if desired. Serve immediately and enjoy! It goes perfectly with rice or on its own as a tasty snack.
Seriously, this is a winner. It’s simple, flavorful, and a fun way to try something new. Let me know if you give it a try and what you think! I’m already planning on making it again next week – maybe with some chopped tomatoes added to the egg mixture for a little extra zing.
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