Tortang Talong-Eggplant Omelette Recipe 茄子煎蛋食谱

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Tortang Talong-Eggplant Omelette Recipe 茄子煎蛋食谱
In Philippines, Tortang Talong is a very popular breakfast dish and it’s pretty economical as well. At the basic form, it’s just Eggplant with Egg seasoned with Salt and Pepper. Some do opt for ground meat or other vegetables in their versions. I have gone for some onion and chili to suit my taste. Plus the chili does give it a lovely colour contrast. Usually, this is enjoyed with white rice and banana ketchup. But to make it fully Paleo, I served it with some lettuce instead.
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Ingredient and Portion
Eggplant, preferably the Asian/Japanese variety / 茄子(最好是亚洲/日本种类的)
1 Egg (add more if using more eggplants) / 1颗 鸡蛋 (依茄子的数量而定)
Salt and pepper / 盐和胡椒粉
1 Red Chili / 1 个红辣椒
Quarter Onion, finely diced / 1/4洋葱,切碎
First we’ll need to char the eggplant. There are few ways of doing this. You can either grill it over the stove top until all the surface area is charred, then cool the eggplant, and peel off the skin. You could also use an oven broiler. But if you have a Philip Airfryer, it gets even easier! Just airfry it in 200C for about 10-15 minutes, depending on the size and thickness of the eggplant.

Beat the egg on a bowl and mix with cut chili and onion. Place the eggplant on top ensuring that it is fully coated with the eggwash. Mash or flatten the eggplant. Season with salt and pepper.

Heat some oil in a frying pan. Slide the eggplant to the pan and start frying it. If the bottom of the eggplant has set and is cooked, flip it over to cook the other side. Fry until it has set and has turned a lovely golden brown.

Transfer to the plate and enjoy while hot! To be truly Pinoy, eat it with banana ketchup as your condiment.
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