Tortang talong

Tortang talong is one of our favorite dishes, discovered in the Philippines during our trip.

This eggplant omelette, both rustic and comforting, is one of the classics of Filipino cuisine that can be found both in small neighborhood carinderias and on family tables. We eat it very often, both at breakfast and at any time of the day.

The preparation is surprisingly simple. First, whole eggplants are grilled directly over the flame, until the skin is nicely blackened and the flesh is tender and smoky. Once cooled, peel them delicately, keeping the stem intact, then flatten the flesh with a fork to form a sort of fan.

Each eggplant is then dipped in a beaten egg seasoned with salt and pepper, then fried in hot oil until a beautiful golden brown on both sides. That’s all it takes: simplicity itself.

This is clearly one of those dishes that we will take with us, and that we will make again at home as soon as the opportunity arises. A very simple recipe, a smoky taste that lingers in the mouth, and the memory of all those Filipino mornings that started with a plate of steaming egg and eggplant.