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Tortang Talong Recipe
Tortang Talong is a classic Filipino eggplant omelet made by dipping grilled and flattened eggplant in beaten eggs before frying until golden and crispy. Traditionally served with steamed rice and banana ketchup, this simple yet satisfying dish is perfect for breakfast, lunch, or dinner.
Filipino Updated 7/27/2021
Ingredients
Measured from the catalog payload.
- 4 pieces chinese eggplant
- 2 pieces egg
- 1 teaspoon salt
- 6 tablespoons cooking oil
Instructions
8 cooking steps
- Grill the eggplants over an open flame or on a grill until the skins are charred black and the flesh is soft, about 5-7 minutes per side.
- Let the eggplants cool until safe to handle, then carefully peel off the charred skin while keeping the stems intact. Set aside on a plate.
- Crack the eggs into a shallow bowl.
- Season with salt and beat until the yolks and whites are well combined and slightly frothy.
- Place the peeled eggplant on a flat surface. Gently flatten the flesh with the back of a fork to create a fan-like shape, keeping the stem attached.
- Dip the flattened eggplant into the beaten egg mixture, ensuring both sides are well-coated.
- Heat a frying pan over medium heat and pour in the cooking oil.
- Carefully place the coated eggplant into the pan. Fry for 3 to 4 minutes per side until golden brown and crispy. Make sure both sides are cooked through. Serve hot with steamed rice and ketchup.
Catalog details
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Main Course, Vegetable eggplant recipe, torta Public recipe Revision 1