Tortang Talong Recipe
Tortang Talong is a Filipino eggplant omelet made by grilling whole eggplants until smoky and tender, flattening them, then coating each one in beaten egg and frying until golden.
Servings: 4 people
Calories: 290kcal
Cost: $
Equipment
- 1 Gas Stove or Charcoal Grill Used to char the eggplants directly over the flame for a smoky flavor.
- 1 Frying pan A wide, flat pan gives each omelet room to spread and brown evenly.
- 1 Mixing bowl Choose a wide, shallow bowl so the flattened eggplant fits in the beaten egg.
- 1 Fork Used to flatten the grilled eggplant into a wide oval.
Ingredients
- 4 pieces Chinese eggplant
- 4 pieces eggs
- 1/2 teaspoon salt
- 4 to 6 tablespoons cooking oil as needed
Instructions
- Grill the eggplants directly over a gas flame or on a grill. Turn them occasionally until the skin is charred and the flesh becomes soft.4 pieces Chinese eggplant
- Place the grilled eggplants on a plate and let them cool until they are easy to handle. Peel off the charred skin while keeping the stems attached.4 pieces Chinese eggplant
- Arrange each eggplant on a flat surface. Gently flatten the flesh using a fork, spreading it into a wide oval shape while keeping it in one piece.4 pieces Chinese eggplant
- Crack the eggs into a wide bowl. Add the salt and beat until well combined.4 pieces eggs, 1/2 teaspoon salt
- Dip one flattened eggplant into the beaten egg, making sure both sides are coated.4 pieces Chinese eggplant, 4 pieces eggs
- Heat about 1 tablespoon of cooking oil in a pan over medium heat. Place the coated eggplant in the pan, then spoon a little more beaten egg over any uncovered areas.4 pieces eggs, 4 to 6 tablespoons cooking oil
- Fry for 3 to 4 minutes, or until the bottom is golden brown and the egg has set. Carefully turn it over and cook the other side for another 2 to 3 minutes.
- Transfer the cooked tortang talong to a serving plate. Repeat the process with the remaining eggplants, adding more oil as needed.4 to 6 tablespoons cooking oil
- Serve with warm rice and banana ketchup. Share and enjoy!
Video
Notes
Make-ahead – Grill and peel the eggplants up to a day in advance, then keep them covered in the refrigerator. Coat and fry them fresh when you are ready to serve.
Choosing eggplants – Slender Chinese eggplants of similar size work best here. They flatten into a neat oval and cook through at the same rate.
Scaling – Plan on 1 egg for every eggplant. Beat the eggs in one bowl and coat the eggplants one at a time so each piece gets an even layer.
Serving variation – Add ground pork, chopped tomato, and onion to the beaten egg for a heartier version that works well as a main dish for lunch or dinner.
Freezing – Freeze the grilled and peeled eggplants flat in a sealed bag for up to 2 months. Thaw them in the refrigerator, pat dry, then dip and fry as usual.
Nutrition
Serving: 4g | Calories: 290kcal | Carbohydrates: 10g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 360mg | Potassium: 330mg | Fiber: 4g | Sugar: 5g | Vitamin A: 280IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg