I’m not sure if it’s an official omelet but tortang talong is a breakfast staple in most Filipino homes. It consists of eggplant, eggs, onions, and other spices. The best eggplant omelets are made when the skin of the eggplant is charred and then peeled.
Eggplant preparation is key. To prepare your eggplant, start up your grill and set it to the hottest temperature. For coals, as red hot as you can get it. Then place your eggplant over the heat and burn the skin. You want it to get really burnt. The reason for this is to add the smoke flavor to the eggplant. One it is fully charred, take them and wrap them in plastic wrap and refrigerate. This will help in removing the skins. After an hour remove it from the wrap and slowly peel off the charred skin. It’s okay to leave a few burnt ends on there because it will add to the flavor.
Now for the rest.
3 eggplants (skin removed)
1/2 cup diced green onion
1 tablespoon minced garlic
Salt and pepper to taste
This is where it will not make sense to Filipinos but it works when you’re trying to serve this dish to multiple people in a consistent manner.
Roughly chop the eggplant into cubes.
Scramble the eggs.
Add all the ingredients.
Head up your skillet with 1 teaspoon of oil over medium-high heat.
Pour in 1 cup of your eggplant mixture.
Wait until it gets crispy on the bottom. About 4 minutes.
Flip. Cook on the other side for an additional 4 minutes or until it is no longer runny.
Some people like to add dice onions and flavor with fish sauce before frying. I have seen it done with diced tomatoes too.