I’ve seen recipes for a dish called tortang talong. It is basically an eggplant omelet with Asian flavors and ground pork. I’ve never made it with pork but I took the idea and simplified it just a little and made this.

My version is really easy to make, it’s so easy in fact this is a no recipe-recipe.

You start by blackening your eggplants so you can peel the skin off easily. Like making baba ghanoush.

You can do this on a grill or on your gas stove top. Cook them until they are good and dark.

I think you can do it under a broiler but I haven’t tried that.

Set the blackened eggplant aside to cool and get your eggs and anything else you want to put in your egg omelets. I had six really small Asian eggplants it was more than enough for two of us for dinner and I had leftovers for lunch. I haven’t tried using Italian eggplants but I don’t know why it wouldn’t work. It will take a little longer to blacken them is the only difference I see.

OK. Now peel the eggplant and leave the stem attached, it’s pretty and handy for turning the eggplant in the pan.

Naked eggplant.

Smoosh them flat with a fork.

If you have made French toast you can make this.

Scramble eggs in a shallow bowl and add some herbs and scallions, or ground meat or chopped vegetables.

Heat a pan and add a few tablespoons of oil. Dip the eggplant into the egg mix and swoosh it front and back a few times to get the egg into the indents of the eggplant. Put the eggy eggplant in the hot pan and fry for a couple minutes each side. The eggplant is cooked so you are just cooking the egg and herb coating.

Flip them over and finish cooking.

We had this with rice and I made a dipping sauce with mayonnaise and siracha which was really nice.

This was really fun to make and eat. I want to play around with this method with other flavors. I’ll report back if I come up with anything yummy.

Have a great week. See you at pickup.

Mo