Tortang Talong with Cheese
Ingredients
- 2 medium eggplants
- 2 large eggs
- ½ cup mixed shredded cheddar and mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons oil
- banana ketchup, for serving
Instructions
- Roast eggplants directly over a gas flame, rotating with tongs, until the skins are charred and the flesh is completely soft, about 10 minutes.
- Peel off the charred skins, keeping the stems intact. Place on a plate and gently mash the flesh with a fork into a wide fan.
- Beat the eggs with the salt and pepper. Pour onto the plate with both eggplants, spooning the mixture over the flesh to coat evenly.
- Heat oil in a nonstick skillet over medium heat. Carefully transfer an eggplant to the skillet and spoon half the egg mixture over and around it. Sprinkle half the cheese over the top.
- Cook for 2-3 minutes, until the bottom is golden and the egg is mostly set. Carefully flip with a wide spatula and cook for another 2 minutes, until the egg is fully cooked and the cheese is golden. Repeat with the remaining eggplant.
- Serve with banana ketchup. Enjoy!
Notes
Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used. Rice and banana ketchup are not included.