Tortang Talong (Filipino Eggplant Omelette)
Tortang Talong is a Filipino eggplant omelette made by grilling whole eggplants until charred, peeling and flattening them, then coating them in seasoned beaten eggs before pan-frying until golden brown. This classic comfort dish transforms ordinary eggplant into a tender, smoky center enveloped by a savory egg coating, creating a versatile meal that's equally at home for breakfast with garlic rice or dinner with a side of spiced vinegar.
Equipment
- Grill or stovetop grill pan (para sa pag-grill ng talong / for grilling eggplant)
- Medium mixing bowl (para sa beating ng itlog / for beating eggs)
- Fork (panglamas ng talong / for flattening eggplant)
- Large non-stick skillet or frying pan (kawali / for frying)
- Spatula (panghalin / for flipping)
- Paper towels (for draining excess oil)
Ingredients
- 4 Chinese eggplants talong na mahaba
- 2 large eggs itlog
- 1 teaspoon salt asin
- 6 tablespoons cooking oil mantika
Optional Add-ins:
- 1 small onion finely chopped (sibuyas)
- 2 cloves garlic minced (bawang)
- Ground black pepper paminta
Instructions
- Begin by washing and drying the Chinese eggplants. Grill the eggplants over medium-high heat (180-200°C/350-400°F) until the skin is charred and flesh is tender, approximately 8-10 minutes, turning occasionally for even cooking. Pierce the eggplants before grilling (butasin ang talong) to prevent them from bursting.
- Once grilled, let the eggplants cool slightly until comfortable to handle. Carefully peel off the charred skin (balatan ang talong). Place each peeled eggplant on a flat surface and gently flatten with a fork, keeping the stem intact for support.
- In a bowl, beat eggs (itlog) until well combined. Add salt (asin) and pepper (paminta) if using. If adding optional ingredients, mix in minced garlic (bawang) and chopped onions (sibuyas) at this stage.
- Heat cooking oil (mantika) in a large skillet over medium heat (170°C/340°F). Dip each flattened eggplant in the egg mixture (ibabad sa binating itlog), ensuring it's completely coated. Carefully transfer to the hot pan and cook for 3-4 minutes until golden brown (golden brown ang kulay). Gently flip and cook for another 2-3 minutes on the other side.
- Transfer to paper towels to drain excess oil. Serve hot with steamed rice (kanin) and your choice of banana ketchup or spiced vinegar (suka). For reheating (init uli), warm over medium heat until heated through.
Tips from Lola's Kitchen
- Choose firm, glossy eggplants without blemishes
- Pierce eggplants before grilling to prevent bursting
- Don't oversoak in egg mixture to maintain texture
- Keep heat at medium to avoid burning while ensuring thorough cooking
- Pat eggplants dry after peeling to help egg mixture stick better
Nutrition
Calories: 187kcalCarbohydrates: 1gProtein: 1gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 2mgSodium: 582mgPotassium: 24mgFiber: 1gSugar: 0.01gVitamin A: 2IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
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