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Tortang Talong

How to Make Tortang Talong (Filipino Eggplant Omelet) 

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Prep 5 minutes
Cook 14 minutes
This tortang talong recipe turns smoky roasted eggplant into a golden Filipino omelet. It's simple, affordable, and perfect with rice... and a generous squeeze of banana ketchup.
Servings 2 servings
Course Main Course, Side Dish
Cuisine Filipino

Ingredients

  • 2 medium eggplants
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons oil

Instructions

  1. Place eggplants on a small wire grilling rack set over a gas burner. Turn it every few minutes until the skin is charred all over and the flesh is soft, about 10 to 15 minutes. Peel off the skins while keeping the stems attached.
  2. In a shallow bowl, beat the eggs with the salt and black pepper.
  3. Add the peeled eggplants to the egg mixture and mash them with a fork until flattened and fully coated.
  4. Heat the oil in a skillet over medium heat. Carefully slide the eggplant into the pan. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
  5. Serve with rice and ketchup. Enjoy!

Nutrition

Serving1 servingCalories180 kcalCarbohydrates7 gProtein5 gFat15 gSaturated Fat3 gPolyunsaturated Fat3 gMonounsaturated Fat8 gCholesterol95 mgSodium620 mgPotassium320 mgFiber4 gSugar4 gVitamin A140 IUVitamin C3 mgCalcium30 mgIron1 mg

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