Filipino Eggplant Omelette (Tortang Talong)

Ingredients

• 4 long Asian eggplants
• 4 large eggs
• 1/4 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 3 tbsp vegetable oil
• 2 tbsp white vinegar, for serving
• 1 garlic clove, minced, for the dipping sauce
• Cooked rice, for serving

Before you cook

• Rinse the eggplants and pat them dry.
• Whisk the eggs with the salt and pepper in a wide, shallow bowl.
• Mix the vinegar with the minced garlic in a small dish for dipping.

Steps

1. Char the whole eggplants directly over a gas flame or under a hot broiler, turning often, for about 10 minutes, until the skin blisters and blackens and the flesh is soft.
2. Let the charred eggplants cool for 5 minutes, then peel off the blackened skin, keeping the stem intact.
3. Flatten each eggplant gently with a fork, pressing it into a thin oval while keeping it in one piece.
4. Heat the oil in a large skillet over medium heat.
5. Dip one flattened eggplant into the beaten egg, making sure both sides are well coated.
6. Lay the egg-coated eggplant in the hot skillet.
7. Spoon a little extra beaten egg over the top so the whole surface is covered.
8. Fry for 3 minutes, until the bottom is golden and set.
9. Flip carefully and fry for 3 more minutes, until golden on both sides.
10. Transfer to a plate and repeat with the remaining eggplants and egg.
11. Serve the omelettes hot with rice and the garlic vinegar for dipping.