Eggplant omelette (tortang talong)

Ingredients

• 2 large, finger (Japanese) eggplants
• 2 eggs
• 1 garlic clove, finely chopped
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp smoked paprika
• salt and black pepper
• 2 tbsp vegetable oil

Toserve

• spring onion, sliced
• red chilli, sliced
• banana ketchup
• green salad

Instructions

1. Place the eggplants over an open flame and cook, turning regularly until the skins are blackened and start to smell smoky. Place in a bowl, cover with plastic wrap and stand until cool. Peel off the skin, leaving the stalk in place, and use a fork to gently flatten the flesh.
2. Whisk the eggs, garlic, onion powder, garlic powder and smoked paprika until well combined. Season with salt and pepper.
3. Heat the oil in a frying pan over medium-high heat. Dip each eggplant into the beaten eggs, add to the pan and fry until the bottom is golden brown, pouring a little extra egg mixture on top while it cooks. Turn and cook for another minute.
4. Transfer to a serving plate, scatter with the spring onions and chilli and serve with the banana ketchup and a green salad on the side.

Photography by Adam Liaw.

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