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On a gas hob* turn the flame high. Balance one or two of the 4 small Japanese long aubergines directly on top of the flame (you can use a metal grilling rack to make this easier) and cook until the skin is completely blackened and charred.** Leave it to cool.
Place the aubergines on a chopping board. The skin should flake off easily and can be discarded. Once all the skin has been removed, run a fork gently down the aubergine, flattening the flesh while keeping it intact from the top.
Whisk up the omelette mixture with 2 medium eggs, 2 cloves garlic (minced), ½ teaspoon vegan fish sauce, salt, and cracked black pepper. Mix until smooth.
Preheat 2 tablespoons oil in a pan (cast iron or non-stick is best).
Dip the aubergine into the egg mixture, and then carefully lower it into the pre-oiled hot pan. Cook one side until it's gorgeously crispy, then spoon over any excess egg mixture and carefully flip the tortang talong.
Repeat with all the eggplant omelettes. Drizzle 1 tablespoon sesame oil over all the omelettes to finish, and serve with banana ketchup.