Filipino Tortang Talong

Around the World in 80 Eggs, day 18

This has got to be one of my favourite egg recipes of this series. Tortang talong, literally translating to "eggplant omelet" in Tagalog, is a beloved Filipino breakfast and lunch staple. This simple yet satisfying dish features:

• Eggplant: Whole eggplants, typically small to medium in size, are the star of the show. They're traditionally grilled over charcoal or an open flame, resulting in a smoky and tender flesh with a slightly charred skin.
• Egg Mixture: The grilled eggplant is then dipped in a beaten egg mixture seasoned with salt and pepper, or sometimes even garlic or chopped onions for an extra flavor punch.
• Pan-Fried Goodness: The egg-coated eggplant is then pan-fried until golden brown and crispy on the outside, while the inside remains soft and the eggplant retains its smoky character.

I've made two versions of this since I first learned about it: one with minced pork and one without. Both were delicious and the idea of charring an aubergine first before mushing it up to fry with beaten eggs is ingenious. The flavours from the smokiness from the fire-cooked aubergine paired with the savouriness of the oyster sauce as well as the sweetness from the tomato is a godly combo. If you love aubergine, this one is for you!

If you do eat meat, adding some garlicky pork takes it to another level, as well as making it a really high protein meal. Win-win in my eyes, if you ask me!

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