Tortang Talong was a staple weeknight dinner at our house growing up. I'm going to show you some short cuts to get this to the table with rice and sides in 30 minutes.
Place the talong in a bowl and season with 1 teaspoon each of salt, garlic powder, black pepper and olive oil.
Mix it all in with your hands and line it up in the airfryer basket making sure none are overlapping.
Set the airfryer to 350F and cook for 10 minutes until nice and soft and golden brown.
While the eggplant is cooking preheat your conventional oven to 350F.
Meanwhile prepare the eggs by seasoning with the remaining salt, black pepper and garlic powder. Scramble until nice and fluffy.
Transfer the roasted talong on to a skillet that you can put into the oven. Pour over the eggs making sure it gets into all the nook and crannies. Cook on the stove top for 5 minutes until the bottom starts to cook. Transfer to the oven and finish cooking it for 5 minutes until the egg is set.
Serve family style with sliced tomatoes, Atchara (or kraut) and some rice. We also like it with some ketchup - but we will leave that up to you.