Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 sm japanese-type talong
1 (eggplant)
4 eggs
1 onion
1 salt,pepper to taste
1 tomato,cilantro or kinchay
1 to garnish

Well, that's the name my mother gives it. We occasionally do this
with minced beef, but in general, we just do it like this:

Roast the eggplants, either in the oven or over gas flame (latter is
preferable) until the outside skin is charred. Peel off the skin and
mash the flesh with a fork. Make sure to keep the whole thing as
intact as possible.

In a skillet, fry the onion until translucent and remove. To prepare
one torta, beat an egg in a bowl, then dip the eggplant. Hold the
whole thing by the stem and don't dip that part in the egg. Add salt
and pepper as you like, and if you really want to, add finely chopped
cilantro or kinchay to the egg mixture. Heat oil in a frying pan,
then when the oil is hot, add the mixture to the pan and layer some
onions to the top of it. Let set then turn over with a spatula.
Remove to a plate and garnish with tomato slices and
cilantro/kinchay. Serve with rice.

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