Eggplant Omelette

Eggplant omelettes are popular at any time of day in the Philippines. These omelettes are called tortang talong in Tagalog. These are best served with warm steamed rice and some banana ketchup (yes, banana ketchup!). 

Ingredients

• 2 pcs medium sized eggplant
• 4 eggs
• 1 tsp salt
• 1/2 tsp pepper
• cooking oil for frying

Directions

• Slice the eggplant lengthwise about half an inch thick then seasoned with salt and pepper. 
• Lay the eggplant in a greased baking sheet. Drizzle with olive oil.
• Bake at 350 degrees for 30 minutes.
• In a bowl, beat the eggs with salt and pepper.
• Dip the eggplant in eggs until both sides are covered.
• Fry the eggplant until its golden brown on both sides.
• Sprinkle some pepper on top.
• Serve with warm rice and ketchup!😋

Note:

Traditionally, eggplant is boiled whole before frying. If you prefer this method, you need to use chinese eggplant usually available on asian store. Boil the whole eggplant until tender. Then using a fork, smashed the eggplant. Then dip in eggs before frying.

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