Tortang along often goes by the Americanised name ‘eggplant omelette.’ It is a classic Filipino breakfast dish enjoyed up and down the country. ‘Tortang‘ comes from the Spanish ‘torte.’ ‘Talong‘ is Tagalog for ‘eggplant.’ The name of the dish is sometimes shortened to ‘tortalong.’
- 4 Filipino aubergines (see notes)
- 2 eggs, beaten with some salt
- Cooking oil (enough to shallow fry)
Grill the aubergines until skin turns almost black (about 25 mins). Allow to cool and then peel. Let the aubergines cool for a while then peel off the skin.
Heat the oil a a deep frying pan or sauté pan.
Place the aubergines on a flat surface and flatten using a fork. Dip the flattened aubergines in the beaten egg mixture.
Fry the aubergine until browned (3–4 mins). Serve with white rice and a dipping sauce.
Filipino aubergines are longer and more purple than European aubergines. If you have a local Asian supermarket, then you will probably find the right kind of aubergine. Fat, European aubergines will not really do it because they will not grill as easily.