Eggplant and Sardine Omelet | Tortang Talong with Sardinas

Ingredients for Eggplant and Sardine Omelet | Tortang Talong with Sardinas

• 2 Chinese eggplants
• 1 (5.5 oz) can sardines in tomato sauce
• 3 eggs
• 1 tomato, chopped
• 1 onion, chopped
• 5 cloves garlic, chopped
• ½ cup green onion, chopped
• ¼ lemon or 1 calamansi
• ½ cup cooking oil
• Salt and ground black pepper, to taste

How to cook Eggplant and Sardine Omelet | Tortang Talong with Sardinas

1. 1.Heat some oil and sauté garlic, onion, and tomato until soft. Add sardines and one-quarter of their sauce; cook 2 minutes.
2. 2.Season the sardines, add lemon or calamansi juice and some green onion, then set aside. Whisk eggs until smooth.
3. 3.Grill eggplants, turning regularly, until soft and steam escapes through cracked skin. Cool, peel, and flatten each with a fork.
4. 4.Heat remaining oil. Dip eggplant in egg, fry flat, top with sardines and green onion, then spoon egg over it.
5. 5.Cook until golden underneath, carefully flip, and cook through. Serve with rice, sardine side upward.