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Tortang Talong with Crabmeat (Eggplant Omelet with Crab)

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 3
Author: Vanjo Merano


  • 3 medium chinese eggplants broiled for 12 minutes
  • 4 eggs
  • 1 cup fresh crabmeat
  • 1 medium yellow onion chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • a dash of ground black pepper
  • 8 tablespoons cooking oil


  • Heat a pan and pour-in 3 to 4 tablespoons of oil.
  • Saute the onion until soft.
  • Add the crabmeat. Stir fry for 2 to 3 minutes.
  • Add salt, ground black pepper, and garlic powder.Cook for 1 minute. Transfer to a bowl and then set aside.
  • Peel the eggplants. Make sure to completely remove the skin.
  • Lay a piece of eggplant flat in a plate and then flatten it using a fork.
  • Heat a clean pan and pour-in remaining oil.
  • Dip the flattened eggplant in beaten egg. Put in the pan with oil to fry. Scoop some of the cooked crabmeat and spread on top of the eggplant. Pour 2 to 3 tablespoons of beaten eggs over the meat.Push or scoop hot oil over the eggplant to partially cook the egg. This will hold the crabmeat and prevent it from falling.
  • After 3 minutes, turn over the eggplant using a spatula. Cook the other side for 3 to 5 minutes.
  • Transfer to a serving plate. Serve!
  • Share and enjoy!


Serving: 3g