Tortang Talong (Filipino Eggplant Omelet)
Tortang Talong (Filipino Eggplant Omelet)
Ingredients
For the Eggplant
- 3 eggplant, medium-sized, Chinese or Japanese variety preferred
- 1 tablespoon cooking oil, for roasting, or as needed
For the Omelet Mixture
- 4 eggs, large
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fish sauce, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Frying
- 1/4 cup cooking oil, or as needed for shallow frying
Instructions
- 1
Preheat your oven to 375°F. Using a fork, prick each eggplant several times all over. Lightly brush the eggplants with 1 tablespoon of cooking oil.
⏱️ 5 min•🌡️ 375
- 2
Place the pricked eggplants directly on an oven rack or on a baking sheet. Roast for 20-25 minutes, or until the skin is charred and the flesh is very tender. Alternatively, you can grill or broil the eggplants until charred and soft.
⏱️ 25 min•🌡️ 375
- 3
Once roasted, remove the eggplants from the oven and let them cool slightly until they are comfortable to handle. Carefully peel off the charred skin. Leave the stem intact. Gently flatten each eggplant with a fork or the back of a spoon, being careful not to completely mash it.
⏱️ 10 min
- 4
In a shallow bowl, whisk together the eggs, minced garlic, chopped onion, fish sauce, salt, and black pepper until well combined.
⏱️ 3 min
- 5
Heat 1/4 cup of cooking oil in a large skillet or frying pan over medium heat. Once the oil is hot, dip one flattened eggplant into the egg mixture, ensuring it is thoroughly coated on all sides. The stem can be used as a handle.
⏱️ 2 min
- 6
Carefully place the coated eggplant into the hot skillet. Fry for 3-4 minutes per side, or until the egg is set and golden brown. Repeat with the remaining eggplants, adding more oil to the pan if needed.
⏱️ 15 min
- 7
Serve the Tortang Talong immediately with steamed white rice and a side of banana ketchup or a soy sauce-calamansi dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Tortang Talong (Filipino Eggplant Omelet)
Ingredients
For the Eggplant
- 3 eggplant, medium-sized, Chinese or Japanese variety preferred
- 1 tablespoon cooking oil, for roasting, or as needed
For the Omelet Mixture
- 4 eggs, large
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fish sauce, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Frying
- 1/4 cup cooking oil, or as needed for shallow frying
Instructions
- 1
Preheat your oven to 375°F. Using a fork, prick each eggplant several times all over. Lightly brush the eggplants with 1 tablespoon of cooking oil.
⏱️ 5 min•🌡️ 375 - 2
Place the pricked eggplants directly on an oven rack or on a baking sheet. Roast for 20-25 minutes, or until the skin is charred and the flesh is very tender. Alternatively, you can grill or broil the eggplants until charred and soft.
⏱️ 25 min•🌡️ 375 - 3
Once roasted, remove the eggplants from the oven and let them cool slightly until they are comfortable to handle. Carefully peel off the charred skin. Leave the stem intact. Gently flatten each eggplant with a fork or the back of a spoon, being careful not to completely mash it.
⏱️ 10 min - 4
In a shallow bowl, whisk together the eggs, minced garlic, chopped onion, fish sauce, salt, and black pepper until well combined.
⏱️ 3 min - 5
Heat 1/4 cup of cooking oil in a large skillet or frying pan over medium heat. Once the oil is hot, dip one flattened eggplant into the egg mixture, ensuring it is thoroughly coated on all sides. The stem can be used as a handle.
⏱️ 2 min - 6
Carefully place the coated eggplant into the hot skillet. Fry for 3-4 minutes per side, or until the egg is set and golden brown. Repeat with the remaining eggplants, adding more oil to the pan if needed.
⏱️ 15 min - 7
Serve the Tortang Talong immediately with steamed white rice and a side of banana ketchup or a soy sauce-calamansi dipping sauce.