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!
Ingredients
- 1 filipino eggplant can sub Asian or Italian eggplant
- 1 large egg
- Pinch of salt and pepper
- 1 tsp oil 5 mL
- 1 clove garlic minced
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.
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