Ingredients:

  • 2 large Long Eggplants (approx. 400 g total)
  • 3 large Eggs
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 3 – 4 Tbsp Neutral Cooking Oil (Canola, vegetable, or avocado oil)

Instructions:

  1. Wash the eggplants. Using a fork or sharp knife, pierce the skin in several places along the body to prevent bursting during cooking.
  2. Place the eggplants directly over a high gas flame, under a hot broiler/grill, or on a baking sheet at 450°F (230°C).
  3. Cook the eggplants, turning every 5–7 minutes, until the skin is entirely blackened, blistered, and looks crisp. The flesh should feel completely soft and collapsed inside (approx. 20–30 minutes).
  4. Immediately transfer the charred eggplants to a bowl and cover them tightly with cling film or a lid for 5 minutes. This steaming process makes the skin easier to remove.
  5. Once the eggplant is cool enough to handle, gently peel away the charred skin using your fingers or the back of a spoon. Crucially, leave the green stem intact.
  6. Place the peeled eggplant on a chopping board. Using the back of a fork, gently press the flesh down in a fanning motion, starting from the stem, to create a thin, uniform 'fan' or patty.
  7. In a shallow bowl, whisk the eggs vigorously with the sea salt and black pepper until the whites and yolks are fully incorporated.
  8. Heat 2 Tbsp (30 ml) of neutral oil in a non-stick pan over medium heat until shimmering.
  9. Hold the flattened eggplant by the stem. Gently dredge the entire body of the eggplant in the seasoned egg mixture, ensuring both sides are fully coated.
  10. Place the coated eggplant carefully into the hot pan, stem facing out. Pour any excess egg mixture directly over the top of the eggplant patty.
  11. Fry for 3–5 minutes until the bottom is golden brown and the edges of the egg are setting. Gently press down on the eggplant during frying to ensure it browns evenly.
  12. Using a fish spatula, carefully flip the omelette. Cook for another 3–4 minutes until both sides are golden and the egg is fully cooked through.
  13. Remove the cooked torta, place it on a wire rack or paper towel to drain excess oil, and repeat the process with the remaining eggplant, adding more oil as needed.