Eggplant is abundant in the Philippines and can be found in a number of other Filipino dishes. For this reason, it’s the most common variation of the torta (omelette-style dish) and a staple dish. You’ll find other versions with pork mince added, or prawns or crab meat used instead, typically reserved for special occasions. This dish is often served with rice alongside the other regular stars of the breakfast table.
- 3 baby or Japanese eggplants
- 4 eggs
- ¼ Spanish onion, finely sliced
- 1 tbsp vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place 1 eggplant, skin still on, in a frypan over a medium-high heat. Rest on one side for about 1-2 minutes until the skin looks slightly charred, blistered and starts to smell smoky. Rotate and repeat for the other sides. The whole process should take about 4-5 minutes.
Remove from the heat and allow to rest. Repeat with the remaining eggplants. Use a knife to peel off the skin.
Next, beat the eggs in a shallow bowl. Season with salt and pepper. Place 1 eggplant in the mix, and using a fork, gently squash the flesh so the eggplant is flat but remains attached to the stalk. This is key – the stalk adds to the visual appeal of the dish. Scoop over some over the egg mix and place some onion on top. Allow to soak for about a minute.
Meanwhile, heat oil in a fry pan over medium high heat. Once hot, gently slide the eggplant into the pan, reserving the egg mix for the remaining eggplants. Cook for about 1-2 minutes on each side until golden. Repeat for remaining eggplants.