Borrow some tricks from Thai-style crispy omelet (khai jiao) for puffy, crispy, eggy tortang talong.
This twist on tortang talong puts mashed eggplant inside a light, puffy cloud of crispy eggs. Its primary inspiration is the Thai-style omelet, or khai jiao. Whisk in potato starch for crispiness, and fish sauce for saltiness and caramelization. Cooking in hot oil is key—the eggs will immediately balloon and puff up once you pour them in, creating a light, fluffy texture.
The amount of frying oil might freak you out, but don’t worry. With a high temperature and short cooking time, the tortang talong will absorb a tablespoon or two of oil at most. Any excess can be patted off with paper towels.
Roast eggplants: Coat eggplant in oil. If using a gas range, place eggplants directly on the burner over medium open fire. Sear and blacken one side, then turn over using tongs. Repeat until skin is completely blackened and eggplant is soft—a toothpick inserted into the thickest part of the eggplant should go in without much resistance. Let charred eggplants rest on a tray.
Alternatively, broil eggplants in the oven at the top rack, about 10–15 minutes, turning them halfway through the cooking time.
Peel eggplants: Once eggplant is cool enough to handle, peel blackened skin off with your fingers and discard. Chop up the eggplant flesh with a knife until mushy. You should have about ½ cup of eggplant flesh. Transfer to a bowl and set aside.
Prepare oil: Heat oil in a wok or small skillet over medium-high heat to 350°F. Line a heatproof plate with paper towels.
Prepare eggs: While the oil heats up, combine eggs, water, potato starch, and fish sauce in a bowl. Whisk vigorously until frothy and slightly pale in color. Mix in about ⅓ to ½ cup of mashed eggplant into the egg mixture.
Fry tortang talong: Once the oil is hot, slowly pour the eggplant and egg mixture into it. The egg will immediately bubble and puff up. Lower heat to medium and let tortang talong cook undisturbed until browned on one side, about 20 seconds. Carefully flip the tortang talong and cook to brown the other side. Transfer using a slotted spoon to the lined plate, and blot the side facing up with a paper towel to drain excess oil.
Serve: Transfer tortang talong to a serving plate and garnish with minced chives. Serve with steamed rice and banana ketchup.
You can substitute cornstarch or rice flour for potato starch. Both ingredients will lend crispiness to the eggs.
