Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Grilled aubergine flattened into a simple Filipino omelette.
Equipment: Griddle or grill; frying pan
Measures and names
Ingredients
- 2 aubergines (eggplants)
- 4 eggs
- 2 tbsp oil
- Salt and black pepper
- Cane vinegar with garlic and chilli, to serve
Optional extras
- 1 tomato, finely chopped
- 2 spring onions (scallions), finely sliced
Method
- Grill the aubergines whole over a flame or under a hot grill, turning, for 12 to 15 minutes, until the skin is blackened and the flesh is soft.
- Cool slightly, then peel away the skin, leaving the stalk attached. Flatten each aubergine gently with a fork.
- Beat the eggs with the tomato and spring onions, if using, and season well.
- Dip each flattened aubergine into the egg, letting it soak up as much as it can.
- Fry in the hot oil for 3 to 4 minutes each side, spooning over any remaining egg, until golden and set. Serve with the vinegar dip.
Swaps and tips
Charring the aubergine over a gas flame gives the best smoky flavour. Adding cooked minced pork to the egg turns this into tortang talong na giniling, a more substantial meal.
Add carbs for the family (optional)
For the family, serve with garlic rice, which is the traditional pairing. The on-plan plate works well with a tomato and onion salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 18 g | 9 g | 5 g | 24 g | 322 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
