Tortang Talong (Eggplant Omelet)
, 2 servings
Charred, peeled eggplant flattened, dipped in seasoned egg and pan-fried until crisp; served with rice and banana ketchup.
| prepSet rack 4 in / 10 cm from broiler; heat broiler to high | ||||
| 2 Asian eggplants (about 280 g), pierced all over with a fork | Broil until charred, 20 min | Peel, mash flat, dip in egg | Fry in oil, 4 min total | Serve with rice, ketchup & salad |
| 2 large eggs | Whisk eggs, cornstarch & fish sauce | |||
| 2 tsp cornstarch | ||||
| 1 tsp fish sauce or pinch of salt | ||||
| 30 ml canola or vegetable oil | ||||
| Steamed jasmine rice, banana ketchup & tomato-onion salad, for serving | ||||
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