Okay so I posted a status message on facebook about what I ate for lunch today and I was requested by Ditas Irene Lopez- Pangilinan to share the recipe.I’d love to do that, but let me regrettably say that I lack the “Step by Step” photos of this. So just visualize it in your head! This recipe is in two part. First part is to teach you how to make the actual omelet FILIPINO style of course since Tortang Talong is a Filipino dish. And the second part is how to make the curry sauce/topping.
How to make the Eggplant Omelet
You will need:
- 2 pcs of medium sized eggplant (the elongated one)
- 1 medium sized egg
- Salt for seasoning
- oil (if you’re not using non-stick pans)
- Grill the eggplant until the color of skin turns almost black
- Let the eggplant cool for a while then peel off the skin. Set aside.
- Crack the eggs and place in a bowl
- Add salt and beat
- Place the eggplant on a flat surface and flatten using a fork.
- Dip the flattened eggplant in the beaten egg mixture
- Heat the pan and pour the cooking oil
- Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.
How to make the Curry Sauce
You will need
- 1 tablespoon of finely chopped garlic
- 1/2 cup of onions (finely chopped)
- 1/2 tablespoon of finely chopped ginger
- 1 red hot chili (seeds taken out and finely chopped)
- 2 tomatoes (diced)
- 1/4 cup milk
- Curry powder
- cumin powder
- ground black pepper (not the powdery one)
- If you have prepared all the ingredients from above we can proceed to cooking it.
- Fry the garlic, ginger, and chili in a little bit of oil in high heat until you see the garlic turning golden. Once its golden brown turn it to medium-low heat
- add the finely chopped onions and fry it a little bit more until the onions are half cooked or so.
- Then add about 2 tablespoons of curry powder. and saute some more until the powder is evenly distributed. (if its a little dry add another teaspoon of oil)
- Add tomatoes and cook it until the tomatoes are starting to get soft-ish about 3-4 minutes.
- With a spatula press and squish the tomatoes on the pan which still cooking. so that more of the juice comes out. Saute some more
- Add another tablespoon of curry powder (I love curry so I use a lot. Use curry to your liking and preferred taste)
- once the powder is evenly distributed you can spring a little bit of salt to taste and pepper
- Next, add the milk (to make it creamy and not too strong) reduce the milk a little but making sure that your sauce does not go dry, but too creamy either.
- When thats done turn the heat off. (if you want to add more salt you can do so. but its really up to you how you want your curry to taste like)
- On the plate where you placed your Eggplant omelet pour your curry sauce on top of the eggplants.
- You can put some ketchup on top of the whole thing if you want to have a slight sweetness to it.
- Eat and Enjoy. I ate mine without rice. Since I am still on a strict eating plan.
So there you have it. Its really simple to make. I took a photo of the end result but my camera did not do it any justice. 😦 (Because i ruined my eggplant in the first place Waaahhh..)
I hope you enjoy!