Cooking Tortang Talong (Filipino Eggplant Omelette)

Recently, I bought some eggplants to cook, so when googling some recipes, I remembered my childhood eggplant dish -- Tortang Talong.

Tortang Talong is a simple yet delicious way of cooking eggplant.

* Eggplant

* 2 Eggs

* Salt

* Vinegar

* Cooking Oil

* Ketchup (Optional)

Kitchen tools:
* Cutting board and Knife

* Pot

* Wok

* Small bowl

* Cut the stem off of the eggplant. Note that, I've also cut parts of the skin off, since I kept the eggplant in the fridge for too long and I needed to tell if has gone bad.

* Wash the eggplants

* Crack the eggs and scramble it.

* To soften the skin, boil the egg plants in a pot of hot water.

* Cool the eggplant with cold water

* After boiling the skin of the eggplant will be easier to peel. Peel the skin of the egg plant by hand (no need for a peeler)

* Heat the pan on medium heat

* Add a bit of oil (about a couple teaspoon)

* Pan fry the eggplant until dark or black

* Dip the eggplant in the egg

* Flatten the eggplant with the back of a spoon with the egg

* Drizzle more egg onto the eggplant until fully coated

* Heat the pan in medium heat and pour the cooking oil

* Fry the eggplant and make sure that both sides are cooked.

* Frying time bout 3 to 4 minutes per side on medium heat.

* Season with a teaspoon salt and a tablespoon of vinegar

Enjoy!