Tortang Talong (Eggplant Omellete)

 the broiled eggplant(black color) the peeled eggplant(middle) and the flattened one

Tortang Talong (Eggplant Omellete)

Eggplant is one of my favorite veggies. This recipe is quite easy. The messy part is when you grill and peel the skin off the eggplant. This recipe is a popular Philippine dish. 

Recipe:
3 eggplants (long variety)
1 large egg, beaten
dash of salt & pepper
1/2 cup oil for frying

Procedure

Pierce the eggplant with a fork (3 on each sides). Cook the eggplants in many ways, you can broil it on a grill or open flame or by boiling until eggplant is soft. Turn eggplants on every side to char the skin until wilted. Cool the eggplants before you peel off the skin, retain the stem for easy handling during frying.

Flatten the eggplant by fork, set aside. Beat egg and season with salt & pepper. Heat oil in a medium pan. Dip each flattened eggplant one at a time in the egg mixture and slowly slide it into the pan. Fry until golden brown on both sides.

Vegetable Stir-Fry

 style of cutting sayote and carrots

Ingredients:
1/2 cup pork or chicken breast, thinly sliced
1 pc. Sayote, sliced diagonally
3 leaves Napa cabbage, sliced 1 inch size
1 pc. small carrot, sliced diagonally
1 onion, minced
1 head garlic, minced
1/2 cup water
dash of pepper
dash of  salt
1 tsp white sugar
2 tbsp. oil
2 tbsp oyster sauce or 1 tbsp soy sauce
Method:
Heat 2 tbsp. oil in a wok or a shallow pan. Add ginger, onions and garlic, saute for a few seconds. Add in the pork stir fry a few seconds, then pour in water and cover, let simmer for 3 minutes. Add sayote, carrot, cover about 2 min. Then season with salt, pepper, sugar and oyster sauce or soy sauce. Add lastly the napa cabbage.Mix a few seconds. Remove from heat. Don't cover the pan so veggies will not be soggy and overcooked. Serve hot.