Ingredients:
1 small Japanese-type talong or eggplant (per person)
1 egg per person
1 onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish
Preparations:
1. Roast the eggplants, either in the oven or over gas flame until the outside skin is charred.
2. Peel off the skin and mash the flesh with a fork.
3. Handle the eggplant with care to keep the whole thing as intact as possible.
4. In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don’t dip that part in the egg.
5. Add salt and pepper to achieve desired taste.
6. You can also add finely chopped cilantro or kinchay to the egg mixture.
7. Heat oil in a frying pan. Once oil is hot enough, add the mixture to the pan and layer some onions to the top of it. Let it set then turn over with a spatula.
8. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.
