Tortang Talong or Eggplant Omelet Recipe by :
Philippine Cuisine
Ingredients: serve 6
6 in long eggplants
2 tbsp oil
3 eggs
Pinch of salt
Pinch of pepper
1 spring cilantro or coriander leaves (wansuy)
Preparation:
Grill the eggplants directly on a stovetop flame until skin is charred. Allow to cool and then peel . place on a plate and slit down the center lengthwise, leaving the stem on . flatten eggplant with a fork, forming an oval shaped “boat”. Repeat with the remaining eggplants.
Crack the eggs. Separate the yolks and place the whites in a clean bowl.
Whisk the egg whites until they are white and fluffy.
Whisk the egg yolks with the pinch of salt and pepper.
Fold the egg yolks into the whites.
Cooking:
Just when ready to serve.
In a preheated, small, nonstick pan, and oil.
Dip each eggplant into the egg mixture coating both sides, and carefully place them in the pan to cook one at a time.
drizzle the oil over the eggplant with a spoon.
Remove when cooked. Drain on a paper towel to absorb the excess oil.
Set aside on a serving plate.
Repeat for the remaining eggplants.
Garnish with cilantro. End.
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