Ingredients
- Cooked Rice – 3 cups
- Vegetable Oil – 6 Tbsp
- Garlic- 1 Tbsp
- Eggplant – 2 pieces
- Eggs – 4 pieces
- Soy Sauce – Lee Kum Kee, 6 Tbsp.
- Minced Garlic – 1 Tbsp
- Crushed Black Pepper – 1 tsp
- Salt – season to taste
- Vegetable oil – 6 Tbsp
Method
- First, prepare GARLIC RICE. Heat oil in pan. Turn to medium heat.
- Add the minced garlic, and gently cook using a spatula.
- Once the garlic has turned golden brown, take out the minced garlic from oil and set aside. The garlic still turns more brown and crispier because of the residual heat, so make sure to take out when it becomes golden in colour.
- With the leftover garlic oil in pan, add in the cooked rice, and mix on low to medium heat until the rice is coated with the oil.
- Put the rice in a mould using small bowl, and place on a plate. Sprinkle or top it off with the crispy garlic.
- For the SMOKEY EGG OMELETTE, place the eggplant on top of a gas burner on medium heat using direct heat from the fire.
- When the skin turns dark brown or close to black, rotate, until the entire skin of the eggplant has turned dark brown, and the eggplant meat has become tender.
- You can easily scrape the skin off from the eggplant, and you can smell the smoky/grilled scent. Do not remove the stem.
- Place the peeled eggplant on a chopping board, and gently comb the eggplant meat using a fork to flatten the flesh. Be gentle as the eggplant meat is quite tender. Make sure to keep its form.
- In a bowl, beat the eggs. Add the soy sauce, garlic, salt and pepper, and mix together.
- Heat oil on the pan on medium heat, and carry the eggplant by holding the stem. Dip the flesh into the egg mixture, and when properly coated with egg mixture, cook the eggplant on the pan. Check the colour, then flip the eggplant to cook the other side. Set aside.
- For BAKED EGGPLANT OMELETTE, cut the eggplant in half, including the stem.
- Make crisscross scores on the eggplant, or slices on eggplant flesh but not through the skin.
- Place on a foil, put oil on top of the halved eggplant, and bake in the oven at 230 celsius for about 8 minutes, or until the eggplant flesh has turned tender.
- When the eggplant meat/flesh is tender, take out, and gently mash the flesh using a fork but keep the skin on to serve as its own holder. Using a spoon, pour the remaining egg mixture into the flesh until it’s even, and mix using a fork.
- Bake in the oven for about 5 minute, or until the egg is cooked. Serve right away.
- Enjoy the classic Filipino Tortang Talong, with my own twist of Baked Tortang Talong! You can enjoy the savoury flavour of the eggplant omelette, especially the grilled eggplant as it imparts a deep smokey flavour into the eggplant flesh. What's more, you can balance it out with the Garlic Rice, and you can dip every chunk of eggplant omelette slices into the soy sauce as condiment. This is especially filling and satisfying to our vegetarian mates, and to everyone who enjoys good Asian foods!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
