Tortang Talong & Rice

📝 Ingredients

• 2 medium aubergines (about 250 g each)
• 6 eggs (medium)
• 4 tsp sunflower oil (2 per omelette)
• 150 g jasmine rice
• 2 tomatoes (about 125 g each)
• ½ red onion (about 50 g)
• 1 tbsp white wine vinegar
• 2 tbsp ketchup (for serving)
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Baking tray and aluminium foil
• Mixing bowl
• Shallow bowl
• Non-stick frying pan
• Wide spatula

📖 Steps

1. Rinse the jasmine rice in cold water 2 or 3 times, until the water is almost clear. Put it in the saucepan with 225 ml of water and a pinch of salt, bring to the boil, then cover and cook for 12 minutes over very low heat. Leave to rest for 10 minutes, covered, without lifting the lid.
2. Prick the aubergines 3 or 4 times with a fork. Grill them for 20 to 25 minutes under the oven grill at 240 °C, on the tray lined with aluminium foil (or 10 minutes over a gas flame), turning them often, until the skin is blackened and the flesh very soft.
3. Put the grilled aubergines in a bowl, cover with a plate and leave to cool slightly for 10 minutes: the steam loosens the skin. Then carefully peel off the charred skin with your fingers, keeping the stalk, which serves as a handle.
4. Place each peeled aubergine on a board and gently flatten it into a fan with the back of a fork, without tearing it: it should form a wide patty about 1 cm thick, still attached to the stalk.
5. Beat the eggs in a shallow dish with salt and pepper. Dip the flattened aubergines in the egg and turn them several times so they soak it up on both sides, then leave them to soak for 2 minutes.
6. Make the salad: dice the tomatoes, finely slice the half red onion, then mix with the vinegar, a pinch of salt and a grind of pepper. Leave to marinate while the omelettes cook.
7. Heat 2 tsp of oil in the frying pan over medium heat. Lay in one aubergine using the spatula, then pour half of the remaining egg over it to fill the gaps. Cook for 3 minutes, until the underside is golden and the top almost set.
8. Carefully flip the omelette with the wide spatula (or by sliding it onto a plate), cook for another 2 minutes and keep warm. Repeat with the remaining oil, the second aubergine and the rest of the egg. Serve with the rice, the salad and the ketchup.