Aubergines Omelet (Tortang Talong)
A delicious and authentic sauces recipe for Aubergines Omelet (Tortang Talong), prepared with traditional seasonings and techniques.
Ingredients
- • 2 small Asian aubergines
- • 3 large eggs
- • 1/4 teaspoon salt
- • 1/8 teaspoon black pepper
- • 2 tablespoons peanut oil ((or rapeseed oil))
- • 1 tablespoon onion (, minced)
- • 1 teaspoon garlic (, minced)
Preparation Steps
Option 1 - Cook the aubergines over a gas burner (Recommended): Cook the aubergines one at a time. Turn the gas stove to medium heat and place the aubergines over the flame using a pair of tongs. Let cook until the bottom side turns light brown, then rotate. Turn to medium-low heat if the aubergines starts to smoke too much. Cook until the aubergines turns tender throughout and most of the surface has turned dark brown, but not completely black.
Option 2 - Cook the aubergines in the oven: Heat the grill to 450°F (230°C). Place the aubergines on an aluminum foil lined baking tray. Grill for 8 to 10 minutes, rotating once or twice, until the skin turns dark brown and the aubergines is softened throughout.
Once done cooking, place the aubergines onto a big plate and let cool for a few minutes until you can handle them by hand. Peel the skin by pulling it away in strips or scraping it off with a spoon (Do not remove the stem).
Place the peeled aubergines on a cutting board. Gently run the back of a fork from the stem to the base to flatten the flesh into an even oval piece. Be careful not to break apart or mash the aubergines too much.
In a tall-rimmed plate, combine the eggs, salt, and pepper. Beat the eggs until they’re fully mixed with the seasonings.
Add the minced onion and garlic. Mix again.
Add oil to a medium-sized nonstick frying pan and heat over medium heat until hot. Take one of the aubergines and place it in the beaten eggs. Flip the aubergines twice to coat the flesh fully without coating the stem.
Gently place the coated aubergines in the hot pan. Drizzle a bit more egg mixture on top of it. Cook until the egg turns light brown, about 2 to 3 minutes. Carefully flip the omelet by using a pair of tongs and a spatula. Cook for another 1 to 2 minutes, until the bottom turns light brown and the eggs are cooked through. Transfer the aubergines omelet to a serving plate. Repeat the same steps with the second aubergines. Drizzle a bit of extra oil into the pan if needed.
Serve the omelet by itself, with rice, and/or with ketchup, banana ketchup, or your favorite hot sauce. Enjoy!