Tortang Talong (Filipino Eggplant Omelette)

Step 1

Preheat the oven to 375 °F. Line a baking sheet with parchment paper.

Step 2

Use a fork to poke holes in the eggplants, then lightly drizzle with oil.

Step 3

Bake for 30 - 45 min, depending on the size of the eggplant. Remove from oven and let cool.

Step 4

Peel the eggplants (leave the stem on) then flatten with a fork.

Step 5

Scramble the eggs. Then combine with oyster sauce, onion, and garlic.

Step 6

Heat a pan with oil at medium heat.

Step 7

Pour some of the egg mixture into a shallow dish. Dip the eggplants and add to the pan.

Step 8

Pour about half the remaining egg mixture on top. Cook for about 3-4 minutes, then fold over the sides. Flip then cook another 2 minutes. Repeat for the other eggplant.

Step 9

Season with salt and pepper to taste. Serve with rice, green onion, tomatoes, cucumber, and ketchup/chili sauce.