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Auberginegg |


Want a quick lunch/ breakfast/ dinner? Then this Filipino dish, called Tortang Talong is the ideal dish for you! this recipe is from Panlasang Pinoy.


Prep time: 5 minutes

Cooking time: 15 minutes

Makes: 1 Auberginegg


Ingredients:

1 aubergine (a skinny one, or a chinese one)

1 egg

1 1/2tbsp of neutral oil salt and pepper Banana ketchup to serve



1. This won't take Talong at all


If you have a gas hob with an open flame, then wham an eggplant on there and leave it to char, or, if like most of us Putin-proof mortals you only have an electric oven, then grill your aubergine under there. (Don't forget to pierce your eggplant with a fork to stop it from exploding as it grills.. unfortunately, this advice comes from experience).

Leave the eggplant to cool on the side, this shouldn't hard because it is the coolest food based emoji out there. Once it is cool enough to peel, then take all of the skin off the fruit. Set the naked aubergine to the side.


Crack your 1 egg into a flat bowl or a rounder plate, add salt and beat it with a fork.

Flatten the peeled eggplant out with a fork so that it looks like it has been runover by a Jeepney.

Dip your squashed eggplant into the egg - to form an eggeggplant (I am working on selling this idea to the pen-pineapple-apple-pen song's lyricist)

Heat a large frying pan to a high heat and add in 1 1/2tbsp oil. Drag in your flat eggeggplant and fry on both sides until the egg is cooked.

You can move the eggplant around by dragging it by the stem. It should take 3-4 minutes on each side.


Serve with banana ketchup.


Dink and sink!




Food for Thought

Lizzy says: "When Kate first sent me this recipe, I thought it was a joke. I thought that this recipe would be so mushy and slimy that there would be no point in cooking it. But then I found out that it is literally only 2 ingredients, so I couldn't say no. This was so easy to cook, the only hiccup was not piercing my aubergine before I grilled it, so there was quite a major explosion in my oven.. but it did make the peeling process easier, because the aubergine had done the job for me! I thought the end result was surprisingly nice, and not slimy! Although it definitely needed some crispy onions and a good chilli sauce. 7/10"




Kate says: "Sometimes I'm not even sure where I find recipes and this was one of them. But after I couldn't find any duck for another recipe, Lizzy and I decided to be ladies who lunch and made this filipino dish together. It's a really cool twist on an omelette and I loved the smoky flavour provided by the aubergine (feeling very smug for my gas hob in this recipe). I had it served over rice to line my stomach for a beer festival, but this would be just as good just to eat on its own. I would love to play round with more additional flavours in the future 8/10"



7.5/10 Gasps


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