Tortang Talong (Eggplant Omelet)
By: Elpi
Published: Monday, November 15, 2010 - 7:33pm

Ingredients




Ingredients:
4 talong (eggplants), average size
3 eggs, beaten
salt and pepper, to taste
oil, for frying

Preparation

1 Cooking Procedures: 2 Cook the eggplant until tender (skins are charred and the bubble appears). 3 Once cooled, remove the skins of the eggplant and keep the crown and stem. Gently flatten the meat back to the crossroads. Set aside. 4 In a bowl beat the eggs and season with salt and pepper. 5 Saucepan, heat the oil over medium heat. Dip each eggplant, one at a time into egg mixture. Gently lift the pan and the glass near the tip, lower the top of the eggplant in heated oil. 6 Cook until browned on one side, flip and brown the other. Drain on absorbent paper. Keep warm and serve.