Filipino Tortang Talong Eggplant Omelet

Ingredients

• 4 medium eggplants
• 5 large eggs
• 3 tbsp neutral oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tomato, diced
• 1 1/2 cups cooked rice, for serving
• 2 tbsp soy sauce
• 1/4 cup chopped scallions
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Char the whole eggplants directly over a gas flame, on a grill, or under a hot broiler for 12 to 15 minutes, turning, until the skins are blackened all over and the flesh has completely collapsed.
2. Char them properly. Undercooked eggplant will not flatten and stays spongy inside the omelet.
3. Put them in a covered bowl for 10 minutes so the steam loosens the skins, then peel them, leaving the stems attached as handles.
4. Lay each peeled eggplant on a plate and press it flat with a fork, fanning the flesh out from the stem into a wide, even paddle about 1/4 inch thick.
5. Beat the eggs with the onion, garlic, tomato, soy sauce, and plenty of pepper.
6. Heat the oil in a wide skillet over medium heat. Dip a flattened eggplant into the egg mixture, letting it soak for a few seconds so the batter clings to the fanned flesh.
7. Lay it in the pan, spoon a little more egg over the top, and cook for 3 to 4 minutes, until the underside is set and golden.
8. Flip carefully with a wide spatula, holding the stem, and cook 2 to 3 minutes more. Serve with rice, scallions, and lime wedges.

Allergen note: Contains gluten, egg and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.