Tortang Talong
Eggplant Omelette
Krizell•Sep 18, 2024
Tortang Talong is a classic Filipino eggplant omelet known for its simple yet delicious flavors. This beloved dish features grilled or roasted eggplants that are mashed and mixed with eggs and seasonings, then pan-fried to golden perfection. It’s a versatile and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. In my opinion it is the tastiest way to eat eggplant!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Wash the eggplant (1) and roast over an open flame until the skin is blackened and charred. This can be done on a gas stove or grill.
Place the roasted eggplant (1) in a shallow bowl or on a large plate, and cover with cling wrap or another plate on top. The steam will help loosen the skin, making it easier to peel. Once the eggplant is cool, peel off the charred skin using a fork or your fingers. The more charred the skin, the easier it will be to remove.
In a shallow mixing bowl, whisk egg (1) and season with fish sauce or salt (1 tsp). Hold the head of each eggplant and mash the body into the egg mixture until well combined.
Heat oil (⅛ cup) in a skillet over medium heat. Slide the egg and eggplant mixture into the skillet and cook for about 5 minutes on each side, or until golden brown.
Repeat the cooking process for each eggplant. Serve with steamed white rice and banana ketchup.
