Eggplant omelette. They're called "tortang talong" in my local language, basically cooked with just eggplant and egg served during breakfast time. Here's my twisted version of the tortang talong.
Ingredients:
- 1 large eggplant
- 2 eggs
- 30 ml milk
- 1 large tomato, diced
- 1 red onion, diced
- salt and pepper to taste
Steps:
- Massage the whole eggplant for one minute. Grill or boil and peel off the skin. Mash the eggplant using a fork and set aside.
- Beat two eggs.
- Add milk and continue whisking the mixture.
- Mix in diced tomatoes and onions.
- Mix the mashed eggplant into egg mixture.
- Add salt and pepper to taste and whisk until combined.
- Fry or bake on high until cooked.
- Serve.
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