Eggplant Omelet

• 2 large Asian eggplants (about 1/3 pound/155 g each)
• 2 extra-large eggs
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons picked cooked crabmeat (optional)
• Fish sauce, for serving

1. Preheat the broiler.
2. Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
3. Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
4. Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
5. In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
6. When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
7. Serve hot or at room temperature, with fish sauce.

eggplants, eggs, kosher salt, vegetable oil, crabmeat, sauce

Taken from www.epicurious.com/recipes/food/views/eggplant-omelet-tortang-talong (may not work)