Title: Tortang Tagalog
Categories: Filipino Vegetable Vegan Beef
Yield: 1 Servings

4	sm	Japanese-type talong
		(eggplant)
4		Eggs
1		Onion
		Salt, pepper to taste
		Tomato, cilantro or kinchay
		To garnish

Well, that's the name my mother gives it. We occasionally do this with minced beef, but in general, we just do it like this:

Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible.

In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.

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