Ingredients for Aubergine Omelette (Tortang Talong)

• 2 large Asian aubergines (about 150g /155 g each)

• 2 extra-large eggs

• Kosher salt och nymalen svartpeppar

• 45ml vegetable oil

• 2 tablespoons picked cooked crabmeat (optional)

• Fish sauce, for serving

Preheat the grill.

Lay the aubergines in a single layer on a baking sheet and grill them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the aubergines with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)

Place the softened aubergines in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the aubergines, discarding the skins, and use a fork to gently flatten the flesh.

Put the eggs in a shallow bowl. Beat well and season with salt and pepper.

In a large skillet, heat the vegetable oil over medium heat. Dip each aubergine in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped aubergine with additional salt and pepper and place it in the skillet. Repeat with the other aubergine, making sure there’s room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each aubergine, pressing it down with a fork.

When the aubergines are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the aubergines to a paper towel–lined plate to drain.

Serve hot or at room temperature, with fish sauce.

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