Sunday, February 25, 2007

"Tortang Talong" (Eggplant Omelet)

There's a bunch of eggplant sitting inside my rerigerator for a few days now. It's starting to dry up. I didn't want it to go to waste so I decided to cook this recipe for our dinner. I know it's kinda weird to have "patis-kalamansi" for the dip. I like it that way instead of the usual catsup. We had also, "Salted Egg and Tomato Salad"

Good for 3 persons.

You'll need:
  • 4 pcs large (500-600 grams) eggplant
  • 3 pcs eggs
  • salt and pepper
  • 2-3 tbsps of all purpose flour
  • cooking oil for frying

  • kalamansi
  • patis
  • hot chili pepper (labuyo)

Here's how:

Grill or broil the eggplant. Remove skin and top. Cut and mash the flesh with a fork. Sprinkle lightly with salt and pepper. Mix.

In a medium bowl, beat the eggs. Put in the eggplant. Add in the flour. Mix until well blended.

Fry in batches (It's up to you how big or small you want your eggplant omelet to be). Drain in lots of paper towels.

Use a tbsp of oil while frying the first batch, then just add little by little as you go along. Eggplant tends to absorb oil instantly, you don't want your omelet to be soggy and dripping with oil. Besides, it's not healthy too!

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