Two worlds…

When I was in Miri sometime ago, I got to try the Filipino dish, the Tortang Talong…

*Archive photo*

…which is actually an eggplant/brinjal omelette.

Well, it so happened that there were two of the vegetable/fruit in the fridge that day so I decided to create my own version of it…

I saw how my friend, Kelly, did it in her blog when she cooked this dish…but instead of doing it her way, I just put the brinjals into the oven till they were all wrinkled a bit like this…

Then, I could remove the skin quite easily…

…after which I cut what was left of it into strips like this…

In the meantime, I broke the eggs into a bowl, added a spoonful of cincaluk (fermented shrimps) and a spoonful of my missus’ pounded chili and some curry leaves, cut into thin strips and chopped daun sup…

…and beat everything together well. Of course, you may choose to add whatever you want – sliced Bombay onions and fresh chilies, tomato wedges, chopped carrot, spring onions…whatever you may fancy. The world is your oyster!

I heated a bit of oil in a pan and poured half of the egg batter into it and spread thinly before putting in one of the brinjals that I had…

Once, it had tuned into a nice golden colour on one side, I flipped the whole thing over to get the same on the other side.

I repeated this same process for the second one…

…and it certainly looked like the cincaluk had sunk to the bottom of the batter so there was a lot more in this piece.

Once each was done, I dished it out on to some kitchen towels and  let it stand for a while to soak whatever excess oil they might be before serving it in a plate…

So, there you have it – my combination of two worlds, the union of the Filipino Tortang Talong and the Peranakan/nyonya cincaluk omelette.

For one thing, I thought they looked like two kiwis sleeping under a blanket…

What do you think? LOL!!!