Hello everyone!!
Have a wonderful day/evening to you all..😊
Here's another version or way of cooking tortang talong, or eggplant omelet, that's still delicious and appetizing.
So let's watch how to make and cook it.
Wash the eggplants thoroughly.
Peel and wash the onion, then cut it into small pieces.
Wash tomatoes and cut into small pieces.
Open the canned corned beef and then transfer it to a plate.
Crack the eggs and then beat them.
Set them all aside with the rest of the ingredients.
Boil some water in a pot or cooker. Then add the eggplants. Continue boiling until they are cooked through. Transfer them to a bigger plate and let them cool down. After cooling, remove the skin and then cut them into small pieces.
Now let's mix all the ingredients!
Mix the sliced eggplants with the beaten eggs, then the corned beef, and then season with ground black pepper, garlic powder, and a little of the Magic Sarap seasoning to taste. I did not add salt, even a little, because the corned beef already has a salty flavor.
Mix them well, then add cornstarch and a little Crispy Fry, just enough to achieve the desired consistency.
Put the flame on again and heat some canola oil in the cooker.
When it's hot enough, scoop some of the omelet mixture and fry it until all the mixture is finished.
Place the cooked omelet on a plate lined with a kitchen towel to absorb some of the excess oil. Then transfer them to a serving plate with some sauce or just some ketchup for dipping, like what we have now.
And here's my other version of eggplant omelet with corned beef. It's a little crispy outside and soft inside, and it's savory and appetizing. Overall, it's a satisfying and yummy dish. I hope you like this way of cooking eggplant omelet, too.
That would be all for now, and thank you so much for stopping by.
God bless us all…😊💖🙏
