Tortang talong: Filipino roasted eggplant omelette.

This 2-ingredient recipe from the Philippines is perfect for a weekend meal. It does require a few extra steps and whole lot of FOCUS but the resulting dish is a reward unto itself. The eggplant is roasted over an open flame bringing out its natural sweetness and complements the crispy egg.

What you need (makes 1 serving):

1 Chinese eggplant

1 egg

Salt and pepper to taste

What you do:

Open a window and turn on the kitchen fan because it will get smoky in your kitchen.

Place the whole eggplant over your favorite burner on the stove. No chopping or slicing needed. Turn up the stove to low to medium heat, depending on how powerful your kitchen stove is.

Roast the eggplant 2-3 minutes on each side.

Turn the eggplant using tongs and make sure all surfaces have a chance to be kissed by the flame.

- Be patient with the process -

You’ll see the skin of the eggplant is going to char.

Once all sides have been cooked, transfer the eggplant to a plate to cool for about 10 minutes.

When the eggplant is safe to handle, peel off the charred skin.

Next, you’re going to fan out the “meat” of the eggplant. Using a fork, gently mash the eggplant outward. Try not to break the eggplant apart. The goal is to keep it intact.

In a separate plate or bowl, beat 1 egg. Add salt and pepper to taste.

Dip the eggplant into the egg and cover both sides.

Prepare a pan with a light layer of cooking oil. I like to use coconut or avocado oil.

When the pan is hot enough, gently add the eggplant into the oil. You should hear it sizzle. Pour the remaining egg mixture over the eggplant.

After 2-3 minutes, flip the eggplant to cook another 2-3 minutes.

Serve over a bed of greens or steamed rice. Optional: pour ketchup or splash patis (fish sauce) over the talong.