Tortang Talong

Tortang talong is a Filipino eggplant omelet. Vanjo Merano’s selected plain version grills whole Chinese eggplants, peels and flattens them, then coats each in beaten egg and fries it until golden.

The eggplants turn over a flame or grill until their skins char and their flesh softens. After cooling enough to handle, the charred skins are peeled away while the stems remain attached.

A fork spreads each eggplant into a wide oval without breaking it apart. Four eggs are beaten with salt, and the flattened eggplants are dipped so both sides receive the coating.

Each coated eggplant fries in cooking oil, with more of the same beaten egg spooned over uncovered areas. Once the underside is golden and set, it is turned to cook the other side.

The author serves the omelets with warm rice and banana ketchup. The grilled eggplant brings smoky, tender flesh beneath its egg coating, with a crisp rim at its best soon after frying.