Filipino Aubergine Omelette AKA Tortang Talong

Tortang talong – where have you been all my life?

Done in 30 minutes

Dish by Hugh Woodward

Ingredients

What you'll need:

1aubergine - preferably one of the long thin variety

1egg

1 tspflaked sea salt

1 tspblack pepper

2 tbspvegetable oil

to servesteamed rice, banana ketchup

This incredibly easy Filipino classic really is delicious. If you're searching for a recipe that combines eggplant/aubergine with actual eggs, you've hit the jackpot here friend. Smokey, creamy with crispy bits of egg this is a really big payoff for a very small amount of effort. It's also good for breakfast incidentally!

Method

Take the aubergine and burn the hell out of it over a naked flame until it's soft all the way through and is collapsing. Carefully place it in a bowl and cover with clingfilm, then leave it for ten minutes to steam.

Peel the aubergine and discard the skin.

Whisk an egg with the salt and pepper - go heavy on the salt to make up for the unseasoned aubergine. Dip the aubergine in the egg.

Heat the oil until hot and shimmering, then slide the whole shebang into the frying pan. Cook on both sides until the egg has set and you've got some nice crispy frilly bits on the side.

Serve with steamed rice and banana ketchup. If you can't find that, sriracha is good, or normal ketchup.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.