Are we bored of sprouts yet? Still got a few floating about the fridge? Here’s yet another way to use them up.

Ah, Brussels Sprouts. I love the little farty green spheres and I look forward to their arrival in the markets every winter. It wasn’t always this way. I actually remember the first and only time we boiled sprouts at home. It was the first time we bought them ever in Vancouver and my mother cooked them the only way she’d heard how – by boiling them to death. As you can imagine, they didn’t really go down well. Since then, I’ve eaten many a boiled sprout but I’ve also learned that roasting them or pan-frying them is the true way to go. Pan-frying them gets any cut edges beautifully brown and while they’re great to eat as is, here I incorporate them into a frittata.

I also make use of the fabulous crispy fried onions that are so popular in Scandinavia and Germany. I always have a tub to hand – for sprinkling on hot dogs (as they do up in those northern countries), topping frittatas or salads, or just snacking out of hand (terrible, I know). I’ve found them in most supermarkets and also at Ikea.

Sprout Frittata

Brussels Sprouts Frittata

Trim about a dozen Brussels sprouts and cut in halves or quarters depending on their size. Heat a 10 inch non-stick frying pan over medium heat and add a tablespoon of oil. Add the Brussels sprouts and fry, turning occasionally until they start browning. Meanwhile, preheat your grill and beat together 5 large eggs, seasoning with salt and pepper. When the sprouts are as brown as you like them, and tender, reduce the heat and arrange the sprouts evenly in the pan. Pour over the beaten eggs and stir quickly to get as much of the egg to the heat. Pat down the mixture before it all sets. While the top still has not set, sprinkle generously and evenly with some crispy fried onions. When the bottom of the frittata starts to take on some colour, move the pan to under the preheated grill and cook until the top has set. Serve.

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!

Tortang Talong

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.

Grilled and Flattened Aubergine

What other Filipino dishes would you recommend?

Tortang Talong
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.