Eggplant Omelette or Tortang Talong is a simple dish that anyone can make. Some people eat it with ketchup, soy sauce or any sauce they desire. This is prepared with a two-stage process which is grilling then frying the eggplants afterwards. I modified the recipe a little bit by making it crispier and tastier.
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4 Eggplants (I used Chinese Eggplants)
1 tsp Salt
1/2 tsp ground pepper
1/2 cup Flour
1 cup Panko bread crumbs
1 tbsp garlic powder
1 tbsp minced onion (McCormick Minced Onion, 8.25 oz)
1 tsp garlic salt
Optional: Add a dash of dried basil or dried parsley
- Grill/Broil Eggplants in the conventional oven until the skin is easy to remove. Note: If you are using another kind of eggplant such as American eggplant, I suggest you bake it first in the oven. It has thicker skin and it will take a longer time. The meat is also longer to cook. After baking it, I usually cut them into small pieces first before flattening it.
- Peel the skin carefully and flatten the eggplants. Set aside
- In a bowl, beat the eggs and add 1 tsp salt and 1/2 tsp ground pepper.
- In a separate shallow bowl, mix flour, Panko bread crumbs, garlic powder, garlic salt, minced onions and a dash of pepper or the optional dried basil/parsely. Cover the eggplants with the egg batter then roll it in the flour and bread crumb mixture.
- Heat oil in the frying pan.
- Put the eggplants in the frying in low to medium heat until crispy. Note: Make sure the oil is hot before you put the eggplants then set it to low to medium heat. The bread crumbs are burnt easily.
- Remove from pan and serve hot with rice. It can also be served as a side dish with your favorite sauce.