Tortang Talong (Eggplant Omelette)

TORTANG TALONG 🍆🇵🇭 Tortang talong (or torta) is a Filipino eggplant omelette made by pan-frying a charred eggplant doused in (vegan) egg. The outside of the omelette is golden brown and crispy, while the core remains soft and creamy. 😍 📸: Recipe by INGREDIENTS * 3 Japanese eggplants * Cooking oil of choice * 1 yellow or white onion, diced * 6 garlic cloves, minced * 1 1/2 cups liquid vegan egg (we used Just Egg) * 2 tbsp vegan fish sauce * 1/2 tsp salt * 1/8 tsp ground black pepper Serve with * Banana ketchup (or regular ketchup) * Rice INSTRUCTIONS 1. Char the whole eggplants until the flesh is soft and the skin is almost black. We like to roast the eggplants over medium to medium-low heat on a gas burner (directly on the flame) until charred all around, flipping it with tongs to prevent burning our hands. You can line your stovetop around the flame with aluminum foil for easier clean-up. The eggplants can also be roasted on a grill or broil it in the oven on a baking pan. 2. Once charred, set the eggplant aside on a plate or baking dish to cool for at least 10 minutes. 3. In the meantime, add a tablespoon of oil to a large pan. Once heated, add onions and garlic and sauté until soft, about 3-4 minutes. 4. Transfer the cooked onion and garlic mixture to a wide and shallow bowl or container. Add in the vegan egg, vegan fish sauce, salt, and ground black pepper. Mix until uniform and set aside. 5. Peel the charred skin off of the eggplant. It is ok if a small amount of charred skin remains. 6. Using the back of a fork, Flatten each eggplant so that it fans out into a wide teardrop shape. (Continued in comments)

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% Daily Values based on a 2,000 calorie diet