Eggplant Omelette (Tortang Talong)

• 3 baby or Asian eggplants
• 4 eggs
• 1/4 onion, finely sliced
• 1 tbl vegetable oil

1. Place 1 eggplant, skin still on, in a frypan over a medium-high heat. Rest on one side for about 1-2 minutes until the skin looks slightly charred, blistered and starts to smell smoky. Rotate and repeat for the other sides. The whole process should take about 4-5 minutes.

2. Remove from the heat and allow to rest. Repeat with the remaining eggplants. Use a knife to peel off the skin.

3. Beat the eggs in a shallow bowl. Season with salt and pepper. Place 1 eggplant in the mix, and using a fork, gently squash the flesh so the eggplant is flat but remains attached to the stalk. This is key - the stalk adds to the visual appeal of the dish. Scoop over some over the egg mix and place some onion on top. Allow to soak for about a minute.

4. Meanwhile, heat oil in a fry pan over medium high heat. Once hot, gently slide the eggplant into the pan, reserving the egg mix for the remaining eggplants. Cook for about 1-2 minutes on each side until golden. Repeat for remaining eggplants.