Filipino Tortang Talong
A delicious and easy Filipino dish made from roasted eggplant, eggs, and basic pantry ingredients, perfect for any meal of the day.
Servings: 2 servings
Calories: 150kcal
Ingredients
Main ingredients
- 1 large Asian eggplant Roasted until soft
- 2-3 large eggs Dependent on size of the eggplant
- 1 pinch salt To taste
- 1 pinch black pepper To taste
- 1 dash fish sauce Optional for additional flavor
Optional additions
- 1/2 cup chopped tomatoes For added flavor
- 1/2 cup onions Chopped
- 1 clove minced garlic Optional addition
- 1 2 tbsp green onions Chopped
Instructions
Roasting eggplant
- Roast the eggplant on a gas stove, broiler, or grill until the skin is black and wrinkly, and the eggplant feels soft.
- Let it cool, then peel off the skin while leaving the stem intact for handling.
- Flatten the eggplant with a fork to create a splayed shape.
Preparing egg mixture
- In a bowl, crack the eggs and add salt, pepper, and optional fish sauce.
- Whisk the mixture until fluffy and well combined.
Cooking omelet
- Heat a nonstick skillet over medium heat, adding oil or pork fat if desired.
- Carefully place the egg-coated eggplant in the skillet and pour additional egg mixture around it.
- Cook for 2-3 minutes until the bottom is golden.
- Flip the omelet carefully and cook for another couple of minutes until set.
Serving suggestions
- Serve over hot garlic rice, as part of silog combos, or stuffed inside a sandwich.
Notes
Feel free to add variations like ground pork, chopped tomatoes, or even cheese. For a lighter version, use less oil or cook in a nonstick pan.