Dinner · 35 min · filipino

Tortang Talong Omelet

Weeknight-friendly Filipino cooking: Tortang Talong Omelet comes together in 35 minutes with chinese eggplant, eggs, and not much else. The macros do the talking: 14g protein, 14g carbs, and 11g fat in every 210-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 Chinese eggplant
• 6 Eggs
• 3 cloves Garlic
• 1/2 Onion
• 1 tbsp Fish sauce
• 1/2 tsp Black pepper
• 3 tbsp Cooking oil

Steps

1. Grill or broil the whole eggplants, turning, 12 minutes, until the skin blackens and blisters and the flesh collapses — the char is flavor.
2. Peel the skin away carefully, keeping the stem attached; it becomes the handle.
3. Flatten each eggplant with the back of a fork into a fan, keeping it in one piece.
4. Beat the eggs with the minced garlic, onion, fish sauce, and pepper.
5. Heat the oil in a skillet; lay an eggplant fan flat and ladle the egg mixture over and around it.
6. Fry 4 minutes per side, until the egg sets into a golden omelet hugging the eggplant.
7. Serve with banana ketchup — the sweet-tangy dip is non-negotiable — and rice.

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