Our pitch is simple: tortang talong with cheese.
Halfway through cooking, top your tortang talong with a heap of grated mozzarella cheese. When flipped, the cheese melds with the egg and forms a lacy crust, oozing and pulling away from creamy roasted eggplant. Pair with a tangy sauce, like banana ketchup or Sriracha, to perk it all up.
Ingredients
Ingredients
- 4 long eggplants (Japanese or Chinese)
- ¼ cup neutral oil
- 4 eggs
- salt and pepper
- 2 cups grated mozzarella cheese, divided
- banana ketchup, for serving
Roast eggplants: Prick eggplants all over using a fork, puncturing the skin. Brush each eggplant with a light layer of oil.
Set your gas stove burner on high heat. Lay an eggplant directly on the burner, or hold it over the open flame with tongs. Sear one side until skin is charred—don’t be afraid to get it completely black. Turn and repeat until eggplant is charred all over. Place roasted eggplants in a large bowl or plate. Repeat with remaining eggplants.
Peel eggplants: Cover bowl or plate of eggplants with another plate or a layer of plastic wrap, 10 minutes. This will steam the eggplants inside, making it easier to peel the skin off. Once eggplants are cool enough to touch, peel skin with your fingers and discard. Keep the stem of the eggplant intact.
Prepare egg: Break eggs into a large rimmed plate. Beat eggs using a whisk or fork. Season generously with salt and pepper.
Cook tortang talong: Place one peeled eggplant in the beaten egg. Using a fork, gently smoosh and flatten the eggplant, spreading it out until ½-inch thick. Make sure the eggplant stem stays in place!
Heat a tablespoon of oil in a large skillet over medium heat. Once hot, carefully transfer the egg-soaked eggplant using a fork and spatula into the pan. Allow the egg to set a bit, about 1 minute. Sprinkle ½ cup mozzarella cheese in an even layer on top of the omelette. Reduce the heat and allow the cheese to melt and cling to the egg. You can cover the pan with a lid to help the cheese melt.
Flip tortang talong: Place a wide plate on top of the pan. Place one hand over the plate while other grips the skillet handle. With careful confidence, flip the tortang talong onto the plate. Slide the tortang talong back into the pan, then increase the heat to medium. Cook the cheesy side until a crust forms, about 3 minutes.
(If you don’t want to bother with plate-flipping, use a fish spatula to flip your tortang talong in the pan.)
Transfer cheesy tortang talong to a serving plate. Repeat with remaining eggplants and egg. Enjoy immediately with hot rice and a dipping sauce like banana ketchup or Sriracha.
