Eggplant Tortang Talong Omelette with Tomato

Place the 4 whole eggplants directly over a gas flame or under a broiler. Char on all sides until the skin is blackened and the flesh is completely soft, about 8-10 minutes. This is the key to getting that smoky flavor lola loved.

Transfer to a colander. Let cool slightly, then peel off the charred skin. Don't worry if some dark spots remain — that's flavor!

Gently flatten each eggplant with your palm. They should be about half an inch thick. Set aside on paper towels to drain any excess moisture.

In a small pan, heat 2 tablespoons sunflower oil over medium-high heat. Add the diced yellow onion and sauté until translucent, about 3 minutes.

Add the minced garlic and cook for another 30 seconds until fragrant — your kitchen will smell like home!

Add the diced tomatoes and 0.5 teaspoon salt. Cook, stirring occasionally, until the tomatoes break down into a jammy sauce, about 5-7 minutes. Remove from heat and set aside.

In a shallow bowl, beat the 4 eggs with 0.25 teaspoon salt and 0.125 teaspoon black pepper until well combined.

Heat 3 tablespoons sunflower oil in a large skillet over medium heat. Test by dropping a tiny bit of egg in — if it sizzles immediately, you're ready.

Dip each flattened eggplant into the beaten egg mixture, letting it soak for a few seconds. Let excess egg drip off.

Place the eggplant in the hot oil and pour any remaining egg over the top. Fry until the bottom is deep golden brown, about 2-3 minutes. Carefully flip and fry the other side until equally golden, another 2-3 minutes.

Repeat with remaining eggplants. Add more oil if needed between omelettes.

Transfer each tortang talong to a serving plate. Spoon the warm tomato garlic topping generously over each omelette. Best eaten immediately while the egg coating is still crispy at the edges!