I came across another Filipino dish that I wanted to try recently, tortang talong, aubergine omelette. Ingredient-wise, it’s very simple but the method means it’s not something you can knock together in 5 minutes. Well, you could probably cook it in about 20 minutes!
I made the most basic of tortang talongs, with just aubergine and egg, and it was lovely in all its simplicity. Onions, tomatoes and other vegetables, all finely chopped, are also common additions. Minced pork is also commonly added, making it something you could just eat by itself with rice. If adding any of these, I would fry them separately and mix them with the egg, patting the filling onto the aubergine when frying.
What other Filipino dishes would you recommend?
serves 2 as a dish in an Asian meal.
2 medium-sized long aubergines
1 large egg
Grill the aubergines over an open flame until soft but not mushy. If you have not got a gas stove, you can put them under a grill in they oven too. The skin should be black. Let cool and peel off the skins, keeping the flesh and the stem intact. With a fork, flatten the flesh so you’ve formed aubergine fans, still keeping the stems on.
In a shallow bowl, beat the egg with a little salt.
Heat a frying pan oven medium heat and when hot, add about 1 tbsp of oil. Using the stem of the aubergine as a handle, dip the flesh of the aubergine into the egg, turning to coat both sides. Lay the eggy aubergine fan into the frying pan. Repeat with the other aubergine, laying it next to the first in the pan. Pour over the rest of the egg onto the aubergines in the pan, taking care to keep them separate. Cook on each side for a few minutes, until both sides are golden brown.
Serve with rice, possibly with other Asian dishes too. I read that ketchup is commonly eaten with tortang talong but I had mine with chilli sauce.