Tortang Talong Eggplant Omlette

There are eggplants coming through the CSA this time of year and so this recipe caught my eye. Thank you to the PNW CSA Coalition and Kimchi Hailey (@kimchihailey) who shared this recipe recently. I did further research and cooked up my own version of it. Highly recommended!!

Tortang Talong is baked eggplant cooked in a batter and served with lovely sauces, which is my favorite way to eat: Make a main meat and vegetable dish with minimal spices, and then serve with whatever style sauces you fancy on that day. Put the meat on a carb platform (tortilla, rice, pasta, potato, etc.) and away you go! Delicious, fresh, flexible and easy!

A few tips with this recipe:

1. It took 45 minutes to cook my eggplants

2. Peeling them is slippery and imperfect - do your best!

3. Smash the eggplant as much as you can because it will take more batter

4. I rolled it in seasoned flour before the egg mixture for better adhesion

We thought the dish was delicious served with a beef patty on the side and sriracha and soy sauce.

Here's a more detailed description of how to make it from Serious Eats, and they include ground pork in the batter for extra deliciousness.

Wrap eggplants in tinfoil to roast, then peel

Saute onions, garlic and peppers and mix with eggs

Flatten the eggplants

Coat in flour

Dip in egg batter

Place in hot pan and pour on the rest of the batter

Fry on one side and then flip

Serve with scallions and sauces