Tortang Talong (Filipino Omelette Dish) (Edit recipe)

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This Filipino eggplant omelette dish is a staple in many Filipino households, and is SO simple to make. Usually served with rice and a drizzle of ketchup, chili sauce or even banana ketchup, you will definitely want to try Tortang Talong. It’s also budget friendly, naturally vegetarian and easily adaptable!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 2

Ingredients

2 Eggplant, Chinese eggplants work best
4 Eggs, large
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil, for frying

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

GRILL THE EGGPLANT

There are three methods to do this. Since I don’t have an open flame stove I opt for either broiling or roasting in the oven.

a) Open Flame Method

Place the whole eggplant (with skin) over a medium flame using tongs, turning occasionally until the skin is completely blackened and blistered and the flesh is tender inside. Set aside to cool.

b) Broiling Method

Place the whole eggplant on a baking tray and place at the top of your oven. Broil at 220-230C (430-445F), turning it every 5 minutes to avoid burning.
Broil until evenly charred and the flesh is soft to the touch. It usually takes 10-15 minutes for me. Set aside to cool.

c) Roasting Method

Preheat the oven to 220C (425F). Place eggplants on a baking tray and roast for 25-30 minutes, turning halfway through. It’s ready when the skin is wrinkled and the flesh is very tender. Set aside to cool.

Making Tortang Talong!

Once the eggplants have cooled slightly, gently peel the skin off using your fingers or a spoon - trying not to peel off any of the flesh inside. Don't remove the stem.
In a large bowl or pasta plate, beat the eggs and season with salt and pepper (and any extras you like).
Place the eggplants on a plate and use a fork to gently press and flatten the flesh lengthwise. You want to keep the eggplant in one piece.
Carefully slide the flattened eggplant into the eggs, making sure it’s fully coated on both sides. Let it sit in the eggs for a minute.
In a pan, heat some oil over medium-high heat. Gently lift the eggplant out of the bowl and place it in the pan. Pour some of the egg mixture over the top if you like a fluffier omelette.
Let it cook for 3-4 minutes, scraping together the egg mixture onto the eggplant. Cook on one side until the edges turn golden and crispy and flip using a spatula. Cook for another 3-4 minutes until fully set and lightly brown.
Once done, transfer to a plate and repeat for the next eggplant.
Serve hot with a side of rice and enjoy!

Notes

You can add more vegetables if you wish, like chopped onions, carrots, peppers, or even fresh chili.
If you roast the eggplant in the oven but still want to get that smoky flavor, I would recommend adding a splash of liquid smoke or even smoked paprika to the egg mixture or directly on the eggplant!
You want to make sure the flesh is cooked through but not too much that it becomes too mushy when handling. Handle with care when dipping in the egg mixture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	14 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1070 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.