Tortang Talong

Serves 2

Tortang Talong

2 small Chinese eggplants

2 long hot peppers

Canola oil, for frying

5 large cloves of garlic, thinly sliced

3 eggs

1 teaspoon cornstarch

2 teaspoons fish sauce

Kosher salt and freshly cracked black pepper, to taste

Flake salt, for finishing

Steamed jasmine rice, for serving

Banana ketchup, for serving

Vinegar

½ of a large shallot, minced

½ of a finger chili, thinly sliced

⅓ cup cane vinegar or rice vinegar

Kosher salt and freshly cracked black pepper, to taste

Tomatoes

2 medium heirloom tomatoes, cut into small wedges

2 teaspoons cane vinegar or rice vinegar

1 teaspoon fish sauce, more to taste

Kosher salt and freshly cracked black pepper, to taste

A handful of fresh torn mint leaves

A handful of fresh torn basil leaves

1. Prep the eggplant and peppers: Place the eggplant over the direct flame on your stove and char all over until blackened and soft, flipping as needed, 8-10 minutes. Char the long hots in the same fashion until charred on all sides, 4-6 minutes.

2. Place both the charred eggplant and peppers in a large bowl and cover with plastic wrap. Let them steam in the bowl for 20 minutes.

3. Meanwhile, make the vinegar: Add everything for the vinegar to a small bowl, and set aside until serving.

4. Prep the tomatoes: Add the tomatoes, vinegar, fish sauce, and salt and pepper to a medium bowl. Toss to combine. Add in the mint and basil and give it one gentle toss. Set aside until serving.

5. Make the garlic chips: Add about 1 inch of oil and the garlic to a medium nonstick pan. Turn the heat to medium-low and cook the garlic, stirring constantly, until pale golden brown, 3 to 5 minutes. The garlic won’t seem very crisp at this point, but it will crisp up when fully cooled. Set the garlic chips aside, and turn off the pan for now, but keep the oil!

6. Cook the tortang talong: Once the eggplant/peppers have steamed, peel off the skin of the eggplant and peppers. Remove the seeds and stem from the peppers as well. Keep the stem of the eggplant intact!

7. Add the eggs, cornstarch, and fish sauce to a medium bowl and whisk to combine. Season with a small pinch of salt and pepper.

8. Place the pan with the garlic oil back over medium heat. Place one of the eggplants in the egg mixture and use a fork to flatten it out to about ¼ inch thick. Once the oil is hot, place the egg-coated eggplant in the hot oil, and spoon over about half of the egg mixture. Top with one of the long hots. Cook until set and golden brown on the first side, 2-3 minutes. Carefully flip the omelette and cook for another 2 minutes.

9. Remove to a paper towel and season with flake salt and freshly cracked black pepper all over. Repeat the cooking process with the second eggplant, long hot and remaining half of the egg mixture.

10. Serve the tortang talong with steamed jasmine rice, the tomato salad, and the vinegar mix and banana ketchup for dipping/topping.