Tortang Talong
Filipino aubergine omelette: a whole charred aubergine flattened into beaten eggs, then pan-fried until golden. Smoky, soft inside the crisped egg shell, served with banana ketchup or just rice and soy sauce. A breakfast, a lunch, an everywhere meal.
Overview
Aubergines are charred whole over flame until completely soft and the skin blackened. The skin peels away; the flesh stays intact on the stem. Eggs are beaten with a little salt; the aubergine is dipped flat into the eggs and slid into a hot pan; more egg is poured around it and the lot fries until set.
Ingredients
- 2 aubergines (medium, around 250 g each, with stems if possible)
- 4 eggs (large)
- ½ teaspoon salt
- Black pepper
- 3 tablespoons vegetable oil
To serve
- Banana ketchup (or chilli sauce)
- Steamed Rice
- Soy sauce mixed with a squeeze of calamansi (or lemon)
Method
Stage 1 - Char the aubergines
- Char the aubergines whole directly over a gas flame, turning frequently, until the skins are blackened all over and the flesh feels completely soft (8-10 minutes). Or roast at 220°C for 30 minutes (less smoky but works).
- Cool slightly; peel off the skin, leaving the stem attached if you can.
Stage 2 - Flatten
- Lay each aubergine on a plate; press flat with the back of a fork in a fan shape - work outward from the stem so the flesh splays. Don't break it apart.
Stage 3 - Fry
- Beat the eggs with the salt and black pepper.
- Heat 1 ½ tablespoons of oil in a frying pan over medium-high heat.
- Dip one flattened aubergine in the eggs to coat both sides; lift carefully into the pan.
- Pour about a third of the remaining egg around and over the aubergine.
- Fry 2-3 minutes until the underside is golden and set; flip and fry another 2 minutes.
- Repeat with the second aubergine.
Stage 4 - Serve
- Serve hot, drizzled with soy and calamansi or with banana ketchup, alongside steamed rice.
Notes
- Char over flame for the smoke: The whole point - that wood-fire flavour. Roasting in the oven is convenient but plainer.
- Keep the stem on: Functions as a handle for flipping and dipping. If it falls off, no disaster.
- Don't drown in egg: Too much egg makes it more frittata than torta. The aubergine should peek through.
Storage
- Best eaten right away. Leftovers refrigerate 2 days; reheat in a dry pan.
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