TORTANG TALONG

Eggplant Omelet

The eggplant is such a versatile vegetable that the recipe for coating it with egg to make an omelet merits a place in this book.

Ingredients
* 6 | 6-in long eggplants
* 2 tbsp | 30 ml oil
* 3 eggs
* Pinch of salt
* Pinch of paper
* 1 sprig cilantro or coriander leaves (wansuy)

Preparation
1. Grill the eggplants directly on a stovetop flame until skin is charred. Allow to cool and then peel. Place on a plate and slit down the center lengthwise, leaving the stem on. Flatten eggplant with a fork, forming an oval-shaped ‘boat’. Repeat with the remaining eggplants. 
2. Crack the eggs. Separate the yolks and place the whites in a clean bowl. 
3. Whisk the egg whites until they are white and fluffy.
4. Whisk the egg yolks with the pinch of salt and pepper.
5. Fold the egg yolks into the whites.

Cooking
Just when read to serve, 
1. In a preheated, small, nonstick pan, add oil.
2. Dip each eggplant into the egg mixture coating both sides, and carefully place them in the pan to cook one at a time. 
3. Drizzle the oil over the eggplant with a spoon. 
4. Remove when cooked. Drain on a paper towel to absorb the excess oil. 
5. Set aside on a serving plate.
6. Repeat for the remaining eggplants.
7. Garnish with cilantro.

Asia Society Philippines shares KULINARYA RECIPES online! 

The recipes are a compilation of Asia Society Philippines team's favorite [simple and convenient] recipes to do at home during the Enhanced Community Quarantine.

Let us all catch a break and try out new recipes!

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