Tortang Talong (Eggplant Omelet)

Tortang Talong (Eggplant Omelet)

Grilled eggplant flattened and dipped in egg makes a smoky, tender Filipino breakfast omelet.

Total 35 min Makes 4 servings Calories 210/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Eggs, Red meat

Whole eggplants are charred until smoky and soft, then peeled, flattened, and dipped in beaten egg before frying until golden. The result is a tender, custardy omelet with a smoky undertone, traditionally served with rice and a splash of vinegar or ketchup for breakfast or a light lunch.

Ingredients

  • 4 long Asian eggplants
  • 4 large eggs
  • 1/4 cup ground pork, cooked (optional)
  • 1/4 cup tomato, diced
  • 2 tablespoons onion, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 ketchup or spiced vinegar, for serving

Method

  1. Grill or broil the eggplants whole, turning occasionally, until the skin is charred all over and the flesh is soft, about 10 to 12 minutes.

  2. Let the eggplants cool slightly, then peel off the charred skin, leaving the stem intact for a handle.

  3. Flatten each peeled eggplant gently with a fork, keeping it in one piece.

  4. In a shallow bowl, whisk the eggs with the salt and black pepper until well combined.

  5. Stir the cooked ground pork, diced tomato, and minced onion into the beaten eggs, if using.

  6. Heat the vegetable oil in a 9-inch skillet over medium heat.

  7. Dip a flattened eggplant into the egg mixture, pressing to coat both sides and spooning extra egg and bits on top, then transfer carefully to the hot skillet.

  8. Fry until the bottom is golden brown, about 3 minutes, then flip carefully and cook the other side until golden and the egg is fully set, about 3 more minutes.

  9. Transfer to a plate and repeat with the remaining eggplants, adding more oil to the skillet as needed.

  10. Serve warm with steamed rice and ketchup or spiced vinegar on the side.

Rate this recipe

★ 4.7 (1)

Tortang Talong (Eggplant Omelet)

Whole eggplants are charred until smoky and soft, then peeled, flattened, and dipped in beaten egg before frying until golden. The result is a tender, custardy omelet with a smoky undertone, traditionally served with rice and a splash of vinegar or ketchup for breakfast or a light lunch.

35 min 4 servings 210 cal

Ingredients

  • 4 long Asian eggplants
  • 4 large eggs
  • 1/4 cup ground pork, cooked (optional)
  • 1/4 cup tomato, diced
  • 2 tablespoons onion, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 ketchup or spiced vinegar, for serving

Method

  1. 1

    Grill or broil the eggplants whole, turning occasionally, until the skin is charred all over and the flesh is soft, about 10 to 12 minutes.

  2. 2

    Let the eggplants cool slightly, then peel off the charred skin, leaving the stem intact for a handle.

  3. 3

    Flatten each peeled eggplant gently with a fork, keeping it in one piece.

  4. 4

    In a shallow bowl, whisk the eggs with the salt and black pepper until well combined.

  5. 5

    Stir the cooked ground pork, diced tomato, and minced onion into the beaten eggs, if using.

  6. 6

    Heat the vegetable oil in a 9-inch skillet over medium heat.

  7. 7

    Dip a flattened eggplant into the egg mixture, pressing to coat both sides and spooning extra egg and bits on top, then transfer carefully to the hot skillet.

  8. 8

    Fry until the bottom is golden brown, about 3 minutes, then flip carefully and cook the other side until golden and the egg is fully set, about 3 more minutes.

  9. 9

    Transfer to a plate and repeat with the remaining eggplants, adding more oil to the skillet as needed.

  10. 10

    Serve warm with steamed rice and ketchup or spiced vinegar on the side.