Tortang talong — aubergine omelettes
Grilled long aubergines, peeled and fried in an egg coating.
Active time30 min
Cooking25 min
Total40 min
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Ingredients
- 4 long Chinese aubergines
- 4 eggs
- 4 tbsp sunflower oil
- ½ tsp salt
Preparation
Wash the aubergines. Grill, turning regularly, until the skin chars and the flesh is soft. Cool until comfortable to handle.
4 long Chinese aubergines- grill
- tongs
- plate
Peel the aubergines, leaving the stalks attached. Gently flatten the flesh with a fork into fans. Beat the eggs with the salt in a deep plate.
4 eggs½ tsp salt- fork
- plate
Dip the aubergines in the beaten eggs. Heat some of the oil in a frying pan over medium heat. Cook in batches, sharing the oil and remaining egg between them. Cook for about 4 minutes on the first side and 3 minutes after turning. The egg should be set and golden. Serve hot.
4 tbsp sunflower oil- frying pan
- spatula
Allergens
- Eggs