Filipino Eggplant Omelet Rice Bowl (Tortang Talong)

Cut the eggplant in half lengthwise, leaving the stem intact.

Place the eggplant in a microwave-safe container and steam for 3 minutes.

After steaming, use a fork to flatten the eggplant.

In a wide dish, whisk one egg and coat the flattened eggplant evenly.

In a small bowl, combine sugar, soy sauce, oyster sauce, cooking wine, and water.

Mix the sauce ingredients well.

Add a little olive oil to a heated pan.

Carefully place the egg-coated eggplant in the pan.

Pour the remaining egg mixture over the eggplant.

Once the bottom is cooked, flip the eggplant omelet.

When the egg is almost cooked, pour the prepared sauce all over it.

Bring to a boil and simmer until the sauce thickens.

Gently place the finished eggplant omelet on top of a bowl of rice.

Drizzle with sesame oil to finish.