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02 Feb 2023
Known in the Philippines as "Tortang Talong", this gut-loving recipe is extremely versatile as it can be eaten any time of day and includes diverse plants.
With the smokey, creamy flavour of aubergine, this dish is delicious without being complex. In fact, you’ll probably find most of them already stocked in your kitchen.
Tomato & green herb salsa:
Combine all the salsa ingredients in a small bowl, stir and chill until ready to use.
Preheat the oven to 200°C fan/gas mark 6.
Add a splash of the oil into a frying pan and place over medium heat. Once hot, add the whole, washed aubergine and cook until the bottom side turns light brown, then rotate. Once completely browned, remove from heat.
Place the aubergines on a lined baking tray. Cook in your pre-heated oven for 10 mins, until the flesh is completely soft.
Once cooked, place the aubergines onto a chopping board and let them cool for a few minutes. Peel the skin gently, do not remove the stem.
Carefully use the back of a fork to flatten the flesh into an even oval shape (you want it to resemble an Italian aubergine).
In a wide, shallow bowl combine the eggs, salt, and pepper and beat until fully mixed. Add the finely chopped onion and garlic and mix again.
Add the oil to a large nonstick frying pan and heat over medium heat. Take one of the aubergines and place it in the beaten eggs, flip twice to coat the flesh fully, but do not coat the stem.
Gently place the coated aubergine in the hot frying pan. Use a ladle or a spoon to add a bit more egg mixture on top. Cook until the egg turns light brown for roughly 2-3 mins.
Gently flip the omelette with a spatula. Cook for another 1-2 mins, until the bottom turns light brown. Make sure the egg is cooked through.
Transfer your aubergine omelette to a serving plate.
Repeat the same steps with the second aubergine and serve with the salsa.
Serve with a fresh and zingy tomato salsa for brunch/lunch. Add rice and a salad for dinner. Enjoy the flavours of the Philippines.