This weekend, enjoy something different with a Filipino Eggplant Omelet (or Tortang Talong) for brunch! This delicious omelet is made with only 5 ingredients and is ready in under 30 minutes!
1filipino eggplantcan sub Asian or Italian eggplant*
1largeegg
Pinchof salt and pepper
1tspoil5 mL
1clovegarlicminced
Instructions
Broil: Set oven to broil. Score the outside skin of the eggplant all over to allow steam to escape during cooking. Place the eggplant on a baking sheet and set on an upper rack. Broil for about 15 minutes, or until the outside is blackened and eggplant is soft, turning the eggplant often to evenly cook.
Steam: Carefully transfer hot eggplant to a large ziploc baggie and seal shut. Let sit for about 5 minutes to steam (this will help the skin come off easily).
Prep: In a large shallow dish, whisk together egg, salt, and pepper until egg whites and yolk are well combined.
Squish: Remove eggplant from the bag and peel off the skin. Using a fork, gently flatten the eggplant so that it's about ¼ inch thick. Dip both sides of the eggplant in the egg.
Saute: Heat oil in a large saute pan over medium heat. Add garlic, cooking for a minute, then add eggplant. Cook until slightly browned on both sides and egg is cooked through.
Serve: Serve warm, optionally pairing with rice, soy sauce, and greens.
Video
Notes
*If using an Italian eggplant, cut it in half lengthwise before cooking, then broil cut side down.