Tortang Talong or Eggplant Omelette is one of my favorite side dish serve with lots of banana ketchup.
4 pieces eggplant, grilled or boiled and peeled
2 pieces egg
1/2 teaspoon corn starch
salt and ground pepper to taste
1/3 cup cooking oil
Heat wide pan and add cooking oil in medium low heat.
Beat egg, corn starch, ground pepper and salt in a shallow bowl.
Using the back of the fork, flatten eggplant but make sure to leave the stem.
Dip eggplant into the egg mixture one by one and cook for about 2 minutes on each side or till golden brown.
Repeat with remaining eggplants.
Serve with lots of banana ketchup on the side.