Tortang Talong (Filipino Grilled Aubergine Omelette)

Ingredients

• 4aubergine, preferably long Asian aubergines
• 2eggs, beaten
• 1 tspsalt, added to eggs
• 4 tspcooking oil, vegetable or canola oil traditional

Method

1. 1

   Grill the aubergines directly over a gas flame, on a barbecue, or under a hot grill, turning every few minutes, until the skin is charred and almost entirely black all over and the flesh underneath feels completely soft, about 10–15 minutes. This smoky char is what gives the dish its flavour.

2. 2

   Leave to cool slightly, then peel off and discard the skin. Set aside.

3. 3

   Crack the eggs into a bowl, add the salt and beat well.

4. 4

   Place each peeled aubergine on a flat surface and flatten gently using a fork.

5. 5

   Dip each flattened aubergine into the beaten egg mixture to coat.

6. 6

   Heat the oil in a frying pan over medium heat. Fry each egg-coated aubergine for about 3–4 minutes per side until golden and cooked through. Serve immediately.