Also known as an eggplant omelette, the tortang talong sees eggplant grilled over open flame then fried with eggs and spices.
- 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
- spring onion, sliced
- red chilli, sliced
- banana ketchup
- green salad
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 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.
- Whisk the eggs, garlic, onion powder, garlic powder and smoked paprika until well combined. Season with salt and pepper.
- 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.
- 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.
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