Chef Alvin Cailan of NYC’s The Usual stops by the MUNCHIES Test Kitchen to make tortang talong. This Filipino eggplant omelette is made by charring whole Japanese eggplant over open flame, removing the skins, and then frying the smoky flesh with eggs. Topped with tomato and cucumber, this savory dish is perfect for breakfast but can be quickly whipped up at any time of day.
Check out the recipe here: https://www.vice.com/en_us/article/a3xpqz/filipino-eggplant-omelette-recipe-tortang-talong
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