If you like eggplants, but you still don’t know how to cook them easily and quickly, this article will come in handy. And, whether in the form of eggplant cake, fried eggplant, eggplant pâté accompanied by buckwheat pancakes, or any other of the popular dinner recipes, eggplant gives a lot of play in the kitchen. A good example of this is the nutritious and satiating dish shared by chef Bea Garaizábal (@beagaraizabalchef_): the tortang talong.

The peculiarity of this eggplant omelet, typical of the Philippines that triumphs for its simplicity and its flavor is that it is not a typical stuffed tortilla, that is, the one that is curdled in the pan and filled with pieces of eggplant. In this case, and as you will see below, the eggplant is literally the omelet.

Filipino Tortang Talong

To make it, what you will have to do is roast the eggplant, peel it, dip it in egg and put it directly in the pan. As curious as it is rich. When you read the list of ingredients, you may be struck by the presence of turmeric. There is a double reason for using it: this spice not only adds flavor but also color. You could add others such as curry, paprika and even chopped garlic.

What can you accompany it with? As the chef suggests, white rice is great. You can also add 1 tablespoon of plain greek yogurt seasoned with a few flakes of salt and a spicy touch like chili or Tabasco. To your liking!

Ingredients

Preparation method

A trick: before dipping the eggplant in egg, let it drain on kitchen paper because it releases a lot of liquid. If you don’t want to turn on the oven just for an eggplant, you will be happy to know that it is one of those recipes that you can make in the air fryer, which will take you a few minutes less. It also supports microwaves: prick it with a fork and program 8 minutes at maximum power.

have you seen how easy and what does it look like? I leave you the step by step here so you can consult it whenever you want.

1. Preheat the oven to 200ºC. Wash and dry the eggplant well. Make some side cuts and under the stem to prevent it from bursting. Put it in a dish suitable for this appliance and roast it for about 40 minutes.
2. Cover it immediately with aluminum foil so that it sweats and thus makes it easier to peel. When you see that it has already sweated (about 5 minutes later), peel it with your hands without removing the tail.
3. Beat the egg and season with salt. Also add the turmeric and the rest of the spices, if you would like to add more.
4. Hold the eggplant by the tail and dip it in the egg so that it soaks well. Transfer to a hot, lightly greased skillet.
5. As it is already roasted, it does not need to be cooked for a very long time in the pan, just enough so that the egg is not raw. And that would be it!