Eggplant Omelet

Torta is an "omelette" and talong is "eggplant," but this is more like a battered cutlet which is eaten for breakfast or lunch. Eggplant is charred before being crushed with eggs and panfried, making it smoky and soft. Occasionally, mutton or ground beef is added to eggs, but we often use crab (although that is also optional). You can serve talang tortang as a side of vegetables as part of a larger meal, or alone with a bowl of rice on the side and some fish sauce on it. You can also make this dish if you have leftover grilled eggplant; it will add a distinctive taste.

INGREDIENT

2 large Asian eggplants (about 1/3 pound / 155 g each)
2 extra large eggs
Halal salt and freshly ground black pepper
3 tablespoons of vegetable oil
2 tablespoons of cooked crabmeat (optional)
Fish sauce, to be served

PREPARATION

First preheat broiler, after that
place the eggplant in one layer on a heated baking sheet and bake, occasionally turning the eggplant over toasted or twice, until it looks soft and black on all sides, for about 15 minutes.
Place softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel).
Place the eggs in a shallow bowl. Shake well and season with salt and pepper.
Prepare a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in a beaten egg, let it soak for one or two seconds so that it is covered with eggs. Season the eggplants dipped in eggs with extra salt and pepper and place them in a pan. Repeat with the other eggplants, making sure there is space between them in the pan. Add 1 tablespoon of crab (optional, anything you can change) on top of each eggplant, press down with a fork.
When the eggplant is crispy and browned on one side, cook 4 to 5 minutes, turn over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplant to a paper-lined dish towel to drain.
Serve hot or at room temperature, with fish sauce or tomato sauce and spicy.