Charred Eggplant

Eggplant holds a lot of water, and that water is what turns a fried torta soggy in the middle. Remove it in stages: salt the cut faces and rest 20-30 minutes to degorge, then char the eggplant until the flesh collapses, peel it, and press the cooked flesh in a sieve with the back of a spoon to push out the smoky liquid trapped inside. Only then fold it through the egg. The flesh stays silky and soft - the texture you want - while the omelette sets and crisps instead of turning wet from within.