Char the Eggplant

1. Turn your oven broiler to high and position a rack about 6 inches from the heat. Prick each eggplant all over with a fork — this prevents them from bursting — and place on a foil-lined baking sheet.
2. Broil for 15-20 minutes, turning once halfway through, until the skin is completely blackened and blistered and the flesh feels soft and collapsing when you press it with tongs. The kitchen should smell deeply smoky. Remove and let cool until you can handle them comfortably.
3. Carefully peel off the charred skin — it should slip right off. Gently flatten each eggplant with a fork, fanning the flesh out while keeping the stem intact as a handle. The flesh should be silky and almost translucent.

Sauté the Aromatics

1. While the eggplant cools, heat a splash of oil in a skillet over medium heat. Add the minced onion, garlic, and peppers. Cook for 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant but not browned. Transfer to a plate and let cool slightly.

Fry the Tortang Talong

1. Beat the eggs in a shallow bowl and stir in the sautéed aromatics, sliced perilla leaves, salt, and pepper. The mixture should be fragrant and flecked with green.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Dip each flattened eggplant into the egg mixture, coating the flesh thoroughly on both sides.
3. Lay the coated eggplant in the hot skillet and pour any remaining egg mixture over the top. Fry for 3-4 minutes per side until the egg is deeply golden brown and crispy at the edges — you should hear a steady, confident sizzle the entire time. The edges will get lacy and crunchy.

Serve

1. Transfer to a plate and serve immediately with steamed rice and your choice of dipping sauce. Eat while the outside is still crackling-crisp.