Tortang Talong
Growing up in the Philippines, I could never understand my mother’s excitement when she was given aubergines and I would find her grilling them to burn the skin , then see her either beating eggs to make a torta or chopping tomatoes and onions for augbergine salad.
I never really had any affinity to these lovely vegetables until I found myself experimenting on food and cooking itself. Perhaps through blogging I have discovered so much about Filipino cooking.
What I love best on this torta (aubergine omelette) is the smokey taste of the grilled aubergine.
I don’t have charcoals to grill them over so I use the oven.
It’s really easy.
Simply prick the skin with a fork
Broil them until soft
Cool the aubergines. Then peel, I normally put the peeled aubergine on a paper to drain the excess liquid.
Beat one egg and coat the aubergine thinly.
Heat up oil on a non stick pan, once hot gently brown the aubergine and flip slowly try to keep the stem intact.
You can eat this cold as well but I prefer this hot which I paired with the salad.
Et voila, easy comfort food.
And so I am blogging here in France … We were in St Tropez the other day and we are given weekend off.
Ah, St. Tropez. When I was in junior high, and early high school I would read all these titillating novels about glamorous people vacationing in places like St. tropez. I’d love to visit it sometime.
As for aubergine (oh, how I love that word), I have no taste bud for it. Maybe I’ll grow to like it though like I have spinach and tomatoes.
I really love aubergines, but only starting liking them when I started experimenting with food.
Cheers,
Rosa
Aubergine ba e eggplant o magkaiba? Mga aubergine dito OA sa laki. So bihira akong makapag-torta dahil parang weird naman. Pero okay sya sa ensalada.
I either have it torta or just the old way of squeezing a bit of kalamansi eating it barehanded.
In tofu land, they don’t peel the skin (it’s edible anyway). They slice it like a tomatoe (only thicker) put the tofu on top and fry it. Masarap sya with extra sawsawan (lee kum kee sauce).
Never heard about making it that way – but then again, I’m a Norwegian 🙂
France is great. I’m going to Ollioules this summer and are really looking forward to it.
Sigh, I don’t have a broiler nor an oven. Maybe I should try boiling the eggplants and then frying them. They won’t have that grilled taste though!
Sha! This is one of my favorite dishes of all time! And done just like this…with just a thin coating of egg 🙂
I sometimes do mine richer with onions, tomatoes, parsley, parmesan and ground meat and of course the eggs. Pan fry or bake in the oven.
i’ll cook one tonight!