Sunday, 16 September 2012

Tortang Talong (Eggplant Omelette) III





Mammy's breakfast menu always includes eggs.  Didn't I mention that before?  Anyway, this is what we have for our breakfast this morning - Eggplant omelette, my Mammy's version.

This is the best dish I always look forward to, to break the fast.  Surely.  Mammy's eggplant omelette is so tasty that  I always find myself wanting for more. I  know her recipe but I don't know what tricks she uses every time she cooks eggplant omelette.  And this morning, as I watched Mammy skillfully flipped the omelet without deforming it, I was amazed.  She makes sure that her omelette has to come out "round" so she can slice it equally dividing it fairly among us :-)


     TORTANG TALONG / EGGPLANT OMELETTE

Ingredients:

Eggplant – 2 pcs (medium size)
Leeks, diced - 2 stalks
Ripe Tomatoes, diced - 1 large
Onion, diced - 1 medium
Garlic, crushed and minced - 2 cloves
Eggs, medium – 2 pcs
Salt – to taste
Magi Magic Sarap – 1/4 tsp
Ground Black Pepper
oil for frying


Cooking Procedure :

1. Broil the eggplants over charcoal until it’s cook and tender.  You can also grill the eggplants on top of an open-flame stove. Cool the eggplants then peel off the charred skin.
2. Flatten the eggplants using the back of a fork.  Check for any worms in the eggplant. Set aside.
3. Heat a small amount of oil and sauté the garlic, onions, and tomatoes until the tomatoes are cooked. Then add the eggplants and season with salt, magi magic sarap, and ground black pepper.

4. Beat the eggs then add salt. 
5. Mix the beaten eggs, sautéed eggplants, and leeks.
5. Heat oil in a saucepan.  Spread the egg-eggplant mixture on the pan tilting it so that the egg mixture will be evenly distributed on the pan.
6.  Flip the omelette to fry the other side. Mammy used a plate to flip the omellete without deforming it.  Drain on paper towels.

We have other recipes on tortang talong (eggplant omelet) you can check this link for the recipes Tortang talong.  You can also check other omelet recipes here.

© Fresha-licious (16 September 2012)

No comments:

Post a Comment