Eggplant omelette or Tortang Talong is one of my favorite omelettes. Filipino-style eggplant omelette is made with grilled eggplants dipped in an egg mixture then pan fried.
This is a very simple dish, easy to cook but it needs time to prepare. You can grill, broil the eggplant or if you don’t like the smoky taste you can also boil or bake it.
Let’s start how to make it, first I grill the eggplant on our stove.
Carefully remove or peel off the charred skin of grilled eggplant.
Cut the stem and the crown then slice them into small pieces.
Add the pre-cooked minced meat, minced onions, dried parsley, salt and pepper. Mix them well.
Add the eggs, mix until it is well combined.
Now, it’s ready to fry, in a pan, heat vegetable oil then scoop the mixture.
Cook for three minutes on one side, or until the bottom of the mixture has set. then flip over and cook about two minutes on the other side.
Remove from the pan and arrange in a serving plate. Serve with ketchup or some they prefer spicy vinegar. Enjoy!