PINOY TORTANG TALONG OR EGGPLANT OMELET

PINOY TORTANG TALONG INGREDIENTS

PINOY TORTANG TALONG INGREDIENTS
2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying

PINOY TORTANG TALONG PROCEDURE

• Broil eggplants until tender (the skins are charred and blister appears).

• Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.

• In a bowl, beat the eggs and season with salt and pepper.

• In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.

• Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.