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Filipino Tortang Talong (Aubergine/Eggplant Omelette)
Filipino Tortang Talong (Aubergine/Eggplant Omelette) 
Enjoy a delicious and unique twist on the classic omelette with this Filipino Tortang Talong! It’s simple to make and packed with flavor. Here’s how to prepare it:
Ingredients:
1 aubergine (eggplant), charred (you can do this on a gas stove)
2 eggs, beaten
1/4 tsp salt
1/4 tsp black pepper
1 tsp oyster sauce
2 cloves garlic, minced
1/2 small onion, finely diced
100g tomato, minced or chopped
1 tbsp light soy sauce
Instructions:
Char the Eggplant:
Place the aubergine directly over the flame of a gas stove or under a broiler until the skin is charred and blistered, turning occasionally. This should take about 10-15 minutes. Once charred, remove from heat and let it cool slightly. Peel off the charred skin and set aside.
Prepare the Filling:
In a skillet, heat a little oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion is translucent.
Add the chopped tomato and cook for another 2-3 minutes until softened. Season with salt, black pepper, and oyster sauce. Mix well and remove from heat.
Assemble the Omelette:
In a bowl, combine the beaten eggs and light soy sauce. Mix well.
Take the peeled eggplant and flatten it slightly with a fork. Place it in the skillet with the sautéed mixture, then pour the egg mixture over the top, ensuring the egg covers the eggplant and filling.
Cook the Omelette:
Cook on medium-low heat until the edges start to set, about 5-7 minutes. Carefully flip the omelette to cook the other side, or if you prefer, you can finish cooking it under a broiler until the top is set and lightly golden.
Serve:
Once cooked, slide the Tortang Talong onto a plate. Serve hot with rice or as a side dish. Enjoy!
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