Tortang talong/Eggplant omelette

Name: Tortang talong/Eggplant omelette
Total time: 2700 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 egg for 1 eggplant; 1 eggplant (preferable the long and large ones); 200 ml water; Salt for taste; Pepper for tase; 1 teaspoon cornstarch

aldwyn calaguing @dodotbird888

Veggie recipe. Smoky and meatylike flavor
Serve with banana or tomato sauce

aldwyn calaguing @dodotbird888

Veggie recipe. Smoky and meatylike flavor
Serve with banana or tomato sauce

Saved

Ingredients

45 mins

1 serving

1egg for 1 eggplant
1eggplant (preferable the long and large ones)
Mixture
200 mlwater
Salt for taste
Pepper for tase
1 teaspooncornstarch

Saved

Steps

45 mins

1

Grill the eggplant until the skin is brittle and the insides are soft. It will also make the skin easier to peel off. Make sure not to overgrill the base because it might detach from the stem when frying
2

For preparing the dipping: mixture, mix the egg, diluted 1tsp cornstarch in 200ml water, salt, and pepper
3

Spread the eggplant and dip to the mixture. Make to put space in between the flesh to allow the mixture to be incorporated very well in the flesh
4

At medium heat, heat up 10 tsp of cooking oil for 2mins. If the oil is ready, put the eggplant immediately. Cook until it turns brown. If you cooking another rounds of eggplant, make to change the oil if it turns black