If you thought you already knew all the ways to prepare an eggplant, we are here to prove you wrong. To discover this recipe we have to travel quite far, especially to the Philippines, but it is worth the trip. Tortang Talong is a roasted eggplant omelet that combines the best of two worlds: the simplicity and lightness of an omelet and the creaminess and flavor of an eggplant.
The preparation couldn't be easier: Dip the roasted and peeled eggplants in egg and fry them. The best thing about this dish is that you can fry the egg on the outside, giving it the delicious toasted flavor of traditional tortillas, but maintaining a creamy and juicy texture thanks to the eggplant inside. Maybe it seems a bit crazy to you to bake an eggplant just for an omelette, and I agree, but you can bake a few and make baba ganoush with the others (by putting them over the flame a little first to give it a little boost). to give the characteristic smoky taste). Taste). Or, if you're making a dish with eggplant, bake another one, keep it in the fridge and make a tortang talong in the evening.
The ideal eggplant variety for this dish is the Chinese eggplant, which is smaller than those typically found in Spanish, Italian or American supermarkets. Chinese eggplants can be found in many fruit stores – just because they are Chinese doesn't mean they are grown in China, just like Italian eggplants are not grown in Italy; but if you can't find them, use a small Italian one. If you find that you are missing eggs because the omelette is larger, add one more and you're done.
Time: 30 minutes
Difficulty: None
Ingredients
For 1 tortilla
- 1 Chinese eggplant
- 2 eggs
- Salt
- Black pepper
instructions
1.
Roast the eggplant in the oven at 200°C for 20 minutes, or until it can no longer be pierced with a knife.
2.
Let the eggplant cool and peel it as soon as you can handle it: the peel should come off easily just by pulling it with your hand.
3.
Mash the peeled eggplant with a fork.
4.
Whisk the eggs with salt and black pepper in a bowl.
5.
Dip the mashed eggplant into the egg and let it soak for five seconds. Turn it over and let it sit for another five seconds.
6.
Place the eggplant in a frying pan with plenty of hot oil over high heat and pour over the remaining egg in the bowl. Fry for 30-45 seconds on the first side until golden brown.
7.
Turn the eggplant over and fry it on the other side. Place the tortilla on a plate and eat.
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