Tortang Talong

Method

1. 1

   Char the aubergines

   Over a medium-high gas flame, turn the aubergines with tongs for 8 to 12 minutes, until the skins are blackened and the flesh feels soft all the way through. For an electric hob, use a hot grill instead, turning often.

2. 2

   Steam and peel

   Transfer the aubergines to a covered bowl and leave off the heat for 5 minutes, until cool enough to handle. Peel away the loose skin, keeping the stems attached.

3. 3

   Flatten the flesh

   Lay each aubergine on a plate and press gently with a fork, working from the stem towards the tip, until the flesh spreads into a thin fan.

4. 4

   Beat the eggs

   In a shallow dish, beat the eggs with the salt for about 30 seconds, until the yolks and whites are evenly mixed.

5. 5

   Heat the oil

   Heat 1 tbsp oil in a large frying pan over medium heat for 1 minute, until it shimmers.

6. 6

   Coat and fry

   Dip one flattened aubergine in the egg, coating both sides, then fry for 3 to 4 minutes per side. It is ready when the egg is set and golden brown and the aubergine is hot through.

7. 7

   Fry the rest

   Repeat with the remaining oil and aubergines, adding more oil if the pan looks dry.

8. 8

   Serve

   Serve warm with the tomato slices and spring onion.

Tips

• Keep the stems attached to make the aubergines easier to lift and turn.
• A little char left on the aubergine adds flavour, but remove large black flakes so they do not taste bitter.
• Use a shallow dish to coat the full length of each aubergine evenly.

Swaps

• Use another long, slender aubergine in place of Japanese aubergines.
• Use finely chopped chives instead of spring onion.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat gently in a frying pan.