Tortang Talong (Eggplant Omelet) is the Filipino version of an omelet with smoky, custardy eggplant grilled on an open flame. It is dipped in an egg mixture and fried, creating a fluffy omelet with crispy edges. It's a simple yet flavorful way to elevate the humble eggplant into a special and satisfying meal.
You may want to try Ensaladang Talong (Filipino Eggplant Salad), Eggplant Stir Fry with Shrimp, Tortang Sayote (Chayote Omelet), or Tortang Giniling. For a classic Filipino meal, serve it with Sinangag (Garlic Fried Rice) or Java Rice.
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Ingredients you'll need
Notes and substitutions
- Eggplant: Choose the long, slender Japanese/Chinese variety available at Asian supermarkets.
- Oil: Choose a neutral oil with a high smoke point, which is ideal for frying. Good options include vegetable oil, canola oil, peanut oil, or avocado oil if you're willing to spend a bit more.
How to make this recipe
Step 1: Use a fork to pierce the eggplant to allow the steam to escape as it cooks, preventing it from bursting. Grill them on the stove over medium-high heat, preferably on a wire rack.
Turn them with tongs every few minutes until the skin is charred and flaky and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
Step 2: Once cool enough to handle, peel the charred skin while leaving the flesh intact. You can use a spoon to scrape any burnt bits or rinse them gently under running water.
Step 3: Flatten them with a fork, keeping them as whole as possible. Set them aside.
Step 4: Combine 3 eggs, 1 teaspoon fish sauce, a pinch of salt, some ground pepper, 1 stalk of scallion, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.
Step 5: Dip the eggplant into the egg mixture, coating them well. If you prefer to fry them separately, you can use two bowls to make it easier to slide them into the pan.
Step 6: Heat a small skillet or wok over medium-high heat and add a generous amount of oil, around ½-inch thick. Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
Step 7: Fry until the edges are browned, about 1 minute. If the eggs have spread out too much, you can fold the sides inward.
Step 8: Carefully flip the omelet and continue frying the other side for another minute until browned and thoroughly cooked.
Step 9: Drain the excess oil as you lift it off the pan or drain it on paper towels. Serve immediately and enjoy with ketchup, sweet chili sauce, or Sriracha.
Recipe FAQs
While it is possible to use other types of eggplant, such as globe or Italian eggplant, it's worth noting that larger ones can be a bit trickier to cook on the stovetop. They tend to char on the outside before the inside becomes creamy and fully cooked.
Eggplant has a mild, earthy taste. The flavor can vary depending on how it's cooked and seasoned. When cooked, it becomes tender and creamy. Proper seasoning is essential to avoid any bitterness or blandness.
Other vegetable recipes you may like
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📖 Recipe
Tortang Talong (Eggplant Omelet)
Equipment
- Small skillet or wok
Ingredients
- 2 Japanese or Chinese eggplant see note
- 3 eggs beaten well
- 1 teaspoon fish sauce
- Salt and pepper to taste
- Neutral oil (for frying) see note
Instructions
- Use a fork to pierce the eggplant to allow the steam to escape as it cooks, preventing it from bursting.
- Grill them on the stove over medium-high heat, preferably on a wire rack. Turn them with tongs every few minutes until the skin is charred and flaky and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
- Once cool enough to handle, peel the charred skin while leaving the flesh intact. You can use a spoon to scrape any burnt bits or rinse them gently under running water.
- Flatten them with a fork, keeping them as whole as possible. Set them aside.
- Combine the eggs, fish sauce, a pinch of salt, some ground pepper, scallions, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.
- Dip the eggplant into the egg mixture, coating them well. If you prefer to fry them separately, you can use two bowls to make it easier to slide them into the pan.
- Heat a small skillet or wok over medium-high heat and add a generous amount of oil, around ½-inch thick. Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
- Fry until the edges are browned, about 1 minute. If the eggs have spread out too much, you can fold the sides inward.
- Carefully flip the omelet and continue frying the other side for another minute until browned and thoroughly cooked.
Video
Notes
- Eggplant: Choose the long, slender Japanese/Chinese variety available at Asian supermarkets.
- Oil: Choose a neutral oil with a high smoke point, which is ideal for frying. Good options include vegetable oil, canola oil, peanut oil, or avocado oil if you're willing to spend a bit more.
B
Yummmm!
Nora Rey
I totally agree! 🤤😋