(Eggplant Omelet with Crab)
3 medium chinese eggplants (broiled for 12 minutes)
4 eggs, beaten
1 cup fresh crabmeat
1 medium yellow onion, chopped
¼ teaspoon salt
¼ teaspoon garlic powder
a dash of ground black pepper
8 tablespoons cooking oil
Heat a pan and add little bit of oil.
Saute the onion until soft and transparent.
Toss in the crabmeat and cook for for 2 to 3 minutes.
Season with salt, ground black pepper, and garlic powder. Cook for 1 minute. Remove from heat and transfer into a bowl. Set it aside.
Start peeling the broiled eggplants and completely remove the skin.
On a plate, lay a piece of eggplant flat and flatten using a fork. There are chinese egg plants that are smaller in size to achieve the same in the photo above.
To cook Tortang Talong:
In a skillet, heat an oil. Dip the eggplant in beaten egg. Then fry it in the skillet over medium to low heat. Scoop 3 tbsp of the cooked crabmeat then spread it on top of the eggplant.
Add 2-3 tablespoons of beaten eggs over the crabmeat to cover.
Drizzle some hot oil over the eggplant (scoop it from the side of skillet) to cook the top part. This is not to break the crabmeat on top of eggplant.
After about 2 minutes, gently flip over the eggplant using a spatula. Cook the other side for about 2 minutes.
Serve it with Banana ketchup on the side. Enjoy!