We have been intrigued by this Filipino recipe and tried it with Chinese eggplant: https://panlasangpinoy.com/filipino-vegetable-food-eggplant-omelet-tortang-talong-recipe/.
Our modifications: first, we made only one eggplant (a quarter of the recipe). We grilled the Chinese eggplant directly on our gas burner on medium heat. We charred it until the skin turned brown and the flesh appeared to soften (about 10 mins), but the stem in particular was undercooked. The next time, we will make an effort to grill it more evenly throughout the entirety of the eggplant.
Second, we scrambled one large egg in a medium mixing bowl. The next time, we will place the scrambled egg in a shallow ceramic bowl while dipping in the fanned-out eggplant. We followed the rest of the recipe. (Oct. 2026)
We served this with Filipino sour soup: https://cookingadventures.blog/2025/10/16/filipino-sour-soup-with-minced-pork-and-vegetables-sinigang-na-baboy/.
