Courgette Tortang Talong
Courgette Tortang Talong brings a new dimension to the traditional Filipino eggplant omelette, making it a fantastic dish for those looking to try something both familiar and refreshing. Tortang Talong was rated THE BEST egg dish by Taste Atlas, and honestly, as a lover of all things eggy, I was totally into it. I added a little cheddar, which isn’t traditional, but I can’t resist that crispy cheese goodness. If you can get your hands on real banana ketchup, definitely give it a try! But if not, my quick cheat version works perfectly in a pinch. 🙂
Ingredients
- 2 courgettes
- 4 eggs
- 2 cloves garlic
- Large handful grated cheddar
Cheat banana ketchup
- 50ml ketchup
- 1/2 ripe banana
- 1/2 tsp cayenne pepper
Step 1
Lightly coat the courgettes with oil and prick them with a fork.
Step 2
If using an oven: Roast at 250°C for 30 minutes, until the courgettes are very charred and soft.
If using a gas stove: Roast for 10-15 minutes, until charred and soft.
If using a blow torch: Roast for 5 minutes until charred, then transfer to the oven and roast at 250°C for an additional 20 minutes, until soft.
Step 3
Place the courgettes in a bowl and cover with cling film. Let them cool for 10 minutes, then gently peel off the charred skin.
Step 4
Whisk 2 eggs in a bowl with 1 clove of minced garlic, a generous pinch of salt, and black pepper.
Step 5
Add one courgette to the bowl and press it into the egg mixture using a fork, ensuring that the entire courgette is coated with the eggs.
Step 6
Fry the courgette coated in egg in a hot pan with a splash of oil.
Step 7
Sprinkle cheese over the top of the courgette, then flip it. Continue cooking for 3 minutes, until the cheese is melted, crispy, and the eggs are fully cooked.
Step 8
Serve over rice with the crispy cheese side facing up, and garnish with banana ketchup and spring onions.
Step 9: Cheat banana ketchup
Blend together all the ingredients until smooth.
