I seldom cook meatless tortang talong (aubergine or eggplant frittata) for the reason that I might be the only one to eat it. And yes, I do cook it for myself to enjoy (and others like adobong atay, burong mustasa and nilagang talong) while preparing another dish for the rest of my family. Back home, our torta is always meatless – just the aubergine and the egg and their glorious taste. (Adobong atay – chicken or pork liver cooked in vinegar and spices, burong mustasa – fermented or just simply salted mustard leaves, nilagang talong – boiled aubergine.)

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