Tortang Talong (Filipino Eggplant Omelette) by Tanerxaydin

Ingredients

• 2 medium eggplants (talong)
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 1 tbsp fish sauce (patis) or soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, for frying
• 1/2 cup ketchup (for ginger chili ketchup)
• 1 tbsp fresh ginger, grated (for ginger chili ketchup)
• 1/2 tsp red chili flakes (or 1 small chili, minced) (for ginger chili ketchup)
• 1 tsp white vinegar (for ginger chili ketchup)
• 1 medium cucumber, thinly sliced (for cucumber salad)
• 2 tbsp white vinegar (for cucumber salad)
• 1 tbsp granulated sugar (for cucumber salad)
• 1/4 tsp salt (for cucumber salad)
• 2 tbsp water (for cucumber salad)

Instructions

1. Roast the eggplants: Preheat your broiler or grill. Pierce each eggplant several times with a fork. Place directly over a gas flame, on a grill, or under a broiler, turning occasionally, until the skin is charred and the flesh is very tender, about 10-15 minutes.
2. Cool and peel: Transfer the roasted eggplants to a bowl and cover immediately with plastic wrap or a lid to steam for 5 minutes. This helps loosen the skin. Once cool enough to handle, peel off the charred skin, leaving the stem intact. Gently flatten each eggplant with a fork or the back of a knife.
3. Prepare the egg mixture: In a shallow dish, whisk together the eggs, flour, minced onion, minced garlic, fish sauce (or soy sauce), salt, and black pepper until well combined.
4. Cook the omelettes: Heat vegetable oil in a large non-stick skillet over medium heat. Dip one flattened eggplant into the egg mixture, ensuring it's fully coated. Carefully transfer the coated eggplant to the hot skillet.
5. Pan-fry: Cook for 3-4 minutes per side, or until the egg is set and golden brown. Repeat with the remaining eggplant. Keep cooked omelettes warm.
6. Make the Ginger Chili Ketchup: In a small bowl, combine the ketchup, grated ginger, red chili flakes, and white vinegar. Stir well to combine.
7. Prepare the Cucumber Salad: In a separate small bowl, whisk together the white vinegar, sugar, salt, and water until the sugar and salt dissolve. Add the thinly sliced cucumber and toss to coat.
8. Serve: Serve the Tortang Talong hot with the Ginger Chili Ketchup and Cucumber Salad on the side.