You probably know the usual ham and cheese omelet, or the mushroom one. But have you ever heard about eggplant omelet? Eggplant and eggs go very well together. Maybe that’s the reason why we call it eggplant? Who knows! In the Philippines, we call it tortang talong. We barbecue the eggplants to cook them through and to remove the skin easily. Then we dip them in beaten eggs, et voilà, delicious! Even cold, it’s perfect for a sandwich or to go in a lunchbox. Plus you can season the beaten eggs with whatever you want and find in your fridge such as onion, herbs, tomato, etc. Here is my twist with some miso paste, inspired from Japanese miso eggplants I tasted there two years ago. It’s also perfect for overripe eggplants and leftovers.
- 1 small eggplant per capita
- 1 or 2 eggs
- Some miso paste
- Some soy sauce
Jab the eggplants with the tip of a knife to prevent them from exploding with the heat.
Barbecue the eggplants or burn them in the oven with the grill mode. Their skin has to be burnt to be easy to remove, and the inside should be steamed because of the heat.
Let cool for a moment then peel, keeping the “head” to hold them easily. Squeeze the flesh with a fork.
Beat the eggs. Add a tablespoon of miso paste and a tablespoon of soy sauce. Mix in the eggs.
Dip the eggplants in the beaten eggs, holding them by the head and fry in a pan with a drizzle of oil. Cook about 2 minutes on each side.
Serve with some plain asian rice.