Tortang Talong with Tuna and Spring Onion

Tortang talong is an eggplant omelet that works especially well with a small amount of tuna. Roasting or grilling the eggplant first softens its flesh and gives it a smoky flavor. Use tuna packed in water or oil, but drain it well so the egg mixture can set in the pan.

Ingredients for two servings

• 2 medium eggplants and 2 eggs
• 1 small can tuna, drained and flaked
• 2 spring onions, finely sliced; 1 small garlic clove, minced
• 2 tablespoons cooking oil, salt and pepper

Method

1. Roast the eggplants until the skins char and the flesh feels soft. Cool enough to handle, then peel while keeping each stem attached.
2. Flatten each eggplant gently with a fork. Beat the eggs with tuna, spring onion, garlic, a little salt and pepper.
3. Heat a lightly oiled pan over medium heat. Dip an eggplant into the mixture, place it in the pan and spoon some tuna mixture over the top.
4. Cook until the underside is golden and the egg is firm enough to turn. Flip carefully and cook the second side until the egg is fully set. Repeat with the other eggplant.

Serve with rice and sliced tomato. If the eggplant is large, cook one omelet at a time so the pan is not crowded. Keep raw egg utensils away from the finished food, and refrigerate any leftovers promptly.