Chicken Tortang Talong (Eggplant Omelet)

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Ground chicken

  Raw

  50g

• Coconut oil

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. With a knife or fork, prick the eggplant. Lay eggplant on a hot skillet until slightly softened and the skin is charred. Allow to cool to the touch. Alternatively, pierce each eggplant all around with a fork. Microwave for 5 minutes until soft.
2. Peel skin.
3. Using a fork, flatten the eggplant but leave the stem on
4. Heat oil in skillet
5. In a shallow bowl, beat eggs, salt, and pepper with a fork. Holding the stem of the eggplant, dip into the egg mixture and lay onto the skillet.
6. In a shallow bowl, beat eggs, salt, and pepper with a fork. Holding the stem of the eggplant, dip into the egg mixture and lay onto the skillet.