Tortang Talong — Smoky Eggplant Omelet

Ingredients

• 2 slender Asian eggplants
• 4 eggs
• 2 cloves garlic, minced
• 2 scallions, sliced
• 3 tbsp neutral oil
• Salt and black pepper
• Banana ketchup or spiced vinegar, and rice, for serving

Method

1. Char the whole eggplants directly over a gas flame or under a broiler, turning, until the skins blacken and the flesh slumps, 8–10 minutes. Steam in a covered bowl 5 minutes, then peel, keeping the stems on.
2. Flatten each peeled eggplant gently with a fork into a wide fan — the stem is your handle.
3. Beat the eggs with garlic, scallions, salt, and pepper in a shallow dish. Lay each eggplant in, pressing with the fork so it soaks up egg on both sides.
4. Heat the oil over medium. Lay in an eggplant with its coating of egg, spoon a little extra egg on top, and fry 3–4 minutes per side until puffed and golden.
5. Serve hot over rice with banana ketchup or vinegar — humble ingredients, heroic result.