Best Philippines Tortang Talong Eggplant Omelet Recipes

TORTANG TALONG

Tortang Talong image

Tortang Talong is a Filipino dish made of grilled eggplants and fluffy eggs. This Filipino-style omelet is easy to make with simple ingredients and in under 30 minutes. It's an economical yet satisfying meal that pairs well with steamed rice.

Provided by Lalaine Manalo

Time 20m

Number Of Ingredients 4

Ingredients

4 eggplants
4 eggs
salt and pepper to taste.
1/4 cup oil

Steps:

With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.
Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
In a wide pan over medium heat, heat oil.
In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy.
Holding by the stem, dip the eggplant in the beaten eggs and quickly slide into the pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.

Nutrition Facts : Calories 301 kcal, Carbohydrate 27 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 164 mg, Sodium 72 mg, Fiber 14 g, Sugar 16 g, ServingSize 1 serving

EGGPLANT OMELET (TORTANG TALONG)

Eggplant Omelet (Tortang Talong) image

Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.

Provided by Nicole Ponseca

Categories Philippines Eggplant Summer Fall Breakfast Brunch Dinner Egg Quick & Easy

Yield 2-4 servings

Number Of Ingredients 6

Ingredients

2 large Asian eggplants (about 1/3 pound/155 g each)
2 extra-large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Steps:

Preheat the broiler.
Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
Serve hot or at room temperature, with fish sauce.