Tortang Talong - Aubergine Omelette with fish and coconut oil
Hope you like my version of Tortang Talong aka aubergine omelette. Instead of using minced pork I used fish with garlic, ginger, shallots and lime. Nothing reminds me of the Philippines more than the smell and taste of smoky coconut. Traditionally Filipinos put coconut husks with the BBQ to add this flavour but since that's not sold on the shelf at Tescos, I used the aroma from the grilled aubergine and fried it in coconut oil. Didn't use salt in this recipe to make it suitable for clean eating but doesn't mean you can't! If you're really into it then add fish sauce to season.
1 x fillet of any flaky white fish
1 x large aubergine
2 x cloves of garlic
1 x thumb of ginger
2 x small shallots
squeeze of lime
2-3 x eggs
3 tbsps coconut oil
1 x spring onion (for dressing the dish)
Place the aubergine under the grill (aka broil) for 15-20 minutes turning once, until the skin is crispy.
Scrape the flesh of the fish with a fork, to shred. In a mini blender add the garlic, ginger, shallots, flaked fish and squeeze of lime. Pulse a few times and blitz until the garlic and ginger are in small pieces.
Take out the aubergine and leave to cool. Once cool please the skin and leave the stalk attached. With a fork press down the aubergine until it is fanned out. In a separate bowl beat 1 or 2 eggs and add the whole aubergine.
In a frying pan melt the coconut oil and pour the aubergine with the beaten egg. Scoop half of the fish mixture onto the top of the aubergine, spreading it evenly (keep the rest of the mixture for another aubergine). Then add 1 x beaten egg and pour on top. Once the bottom is brown, carefully flip over to cook the other side.
Chop the spring onion and sprinkle on top.