Tortang Talong

Ingredients

Measure and prepare everything before you begin cooking.

• 4 medium Asian eggplants
• 4 large eggs
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 spring onions, finely sliced
• ½ tsp fine salt
• ¼ tsp ground black pepper
• 3 tbsp neutral cooking oil, divided
• Banana ketchup or spiced vinegar, for serving

Instructions

1. 1

   Char the whole eggplants over a gas flame, barbecue or under a hot grill, turning often, until the skins are blackened and the flesh is completely soft.

2. 2

   Place the eggplants in a covered bowl for 5 minutes. Peel away the charred skins while keeping each stem attached, then lay them flat and gently fan out the flesh with a fork.

3. 3

   Beat the eggs with the onion, garlic, spring onion, salt and pepper in a shallow dish wide enough to hold one eggplant.

4. 4

   Heat a thin layer of oil in a frying pan over medium heat. Dip one eggplant into the egg mixture, spooning onion over the top, then slide it carefully into the pan.

5. 5

   Press the eggplant lightly with a spatula and cook for 3–4 minutes per side, until the egg is set and the edges are deep golden. Repeat with the remaining eggplants, adding oil as needed.

6. 6

   Drain briefly on a rack or paper towel and serve hot with rice and banana ketchup or spiced vinegar.