Tortang Talong
Almusal: The Morning Silog & Weekend Breakfasts
Drop the whole eggplant directly onto the bare gas grate, letting the flames lick the purple skin until it blisters into black ash, because for the diaspora kid, a proper char isn't always found over an open wood fire in the province. Tortang talong is pulled together when you're dead on your feet after a long Tuesday shift, grabbing the hot eggplant by its intact stem, peeling away the blackened skin in long strips, laying the steaming flesh flat to mash it with a standard dinner fork. Keep the stem attached to use as a handle for flipping, and serve it hot with a mountain of garlic rice and a heavy-handed squeeze of Jufran banana ketchup.
Ingredients
- Chinese or Japanese eggplant4 med
- large eggs4 large
- kosher salt1/2 tsp
- black pepper1/4 tsp
- fish sauce1 tsp
- neutral cooking oil4 tbsp
Method
- 01
Char the eggplants under a high broiler until the skins are completely blistered and black.
Position the top rack six inches from the heat source and line a baking sheet with foil. Prick each eggplant a few times with a fork so they do not explode, then broil for 15 to 20 minutes, turning occasionally. If you have a gas stove, blast them directly over the flame.
- 02
Trap the steam to loosen the burnt skins.
Transfer the hot eggplants to a plate and cover them immediately with a large bowl. Let them steam in their own residual heat for 5 to 10 minutes, making peeling effortless.
- 03
Carefully strip away the blackened skin while leaving the stems fully intact.
Those stems are your handles; do not cut them off. Once peeled, place the eggplants on a board and use the back of a fork to gently mash and fan the flesh out into a wide, flat paddle shape.
- 04
Whip the eggs with salt, pepper, and a dash of fish sauce until aggressively frothy.
The air bubbles are non-negotiable. They create the lacy, crispy edges around the omelet that separate a decent torta from a great one.
- 05
Dredge the flattened eggplants in the egg mixture and fry in hot oil.
Heat two tablespoons of oil in a large non-stick skillet over medium-high heat. Grab an eggplant by the stem, dip it to coat entirely, and lay it in the pan. Spoon a little extra egg over the top to fill in any gaps in the flesh.
- 06
Fry until deeply golden and crispy before flipping.
Give it 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and eat immediately with garlic rice and a healthy dose of banana ketchup.
Notes
The Giniling Upgrade
If there is leftover ground meat in the fridge, press a few spoonfuls into the wet, upward-facing side of the egg mixture just before you flip the eggplant in the pan. It cooks directly into the crust, turning a light breakfast into a heavy dinner.
Sourcing the Right Eggplant
Avoid massive, bulbous Western globe eggplants. They hold too much water and will turn this dish into a soggy mess. Seek out the long, slender Chinese or Japanese varieties at a local Asian grocer or well-stocked supermarket.
From Cook Filipino in America.