Tortang Talong is a Filipino eggplant omelet that has simple ingredients, easy to prepare, but also healthy. Instead of boiling the eggplants, some broil or roast them, and some add meat and other spices. They’re all good. Don’t hesitate to add some twist when cooking food. Experimenting is learning. Most of the time, it’s fun.
This dish can be eaten for breakfast, lunch, or dinner. Aside from being served during formal meals, it’s also great for picnics, lunch for school or work. If you’re making more than three eggplants, be sure to increase the amount of the ingredients too.
For the dipping sauce, you can use ketchup, soy sauce, or fresh lemon juice. Most of the time, I use fresh lemon juice because the acidity of the lemon enhances the flavor of the eggplant. Just drizzle the juice on the eggplant and enjoy!
Filipinos favorite comfort food.
- 3 large Chinese/Japanese eggplant
- 5 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 tsp. salt
- ground black pepper, to taste
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Boil water in a large pot.
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Submerge the eggplants in the boiling water. Cover
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Turn them over when the skin discolored. Cover.
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When the skin is charred or wrinkly, remove the pot from the heat.
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Drain and let them cool down before peeling off the skin.
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Crack 5 eggs in a bowl.
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Sprinkle salt and pepper then beat.
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Peel the skin of the eggplants.
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Dip the eggplants into the mixture and flatten them with a fork.
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Fry over medium heat using vegetable oil.
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Fry for about 3 minutes then pour a few spoonfuls of egg mixture over the top of each eggplant.
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Turn over when the bottom is brown. Repeat with the rest of the eggplants.
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Drizzle with lemons. Eat with rice.
You can also dip the omelet in ketchup, soy sauce, or your favorite dipping sauce.
