Tortang Talong (Filipino Eggplant Omelette)
Tortang talong is a staple dish found in almost every Filipino household. This is a simple omelette dish that's tender on the inside from the charred eggplant and incredibly budget-friendly!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium -sized Chinese or Filipino eggplant 1
- 1 egg 2
- 1/4 tsp salt, to taste (may also use fish sauce)
- 1/4 tsp ground black pepper, to taste
- 1 tbsp neutral oil, for frying (vegetable, canola, peanut, etc.)
- Scallions, chopped (for topping)
- Banana ketchup (or regular ketchup), for dipping
Instructions
- 1
Prepare the eggplant by grilling it over a charcoal grill or over an open flame until the skin is blackened and charred all over (see notes for alternative methods) 3. Set aside.
- 2
Cover the eggplant with aluminum foil and let cool for at least 10 minutes. Once cooled, peel off the charred/darkened skin to expose the flesh, leaving the stem attached.
- 3
In a separate bowl, beat together the eggs, salt, and pepper until well combined.
- 4
Add the peeled eggplant into the beaten egg mixture. With a fork, flatten out the eggplant by gently mashing it into a fan shape. Flip the eggplant to ensure even coating with the egg.
- 5
Fry the eggplant in an oiled pan over medium heat for 2-3 minutes on each side, or until golden brown in color (be sure to pour the remaining egg mixture on top!)
- 6
Drain any residual oil and let cool. Top with chopped scallions and serve with banana ketchup, if desired.