Tortang Talong (Filipino Eggplant Omelet)
Smoky grilled eggplant coated in eggs and pan-fried until golden.
Servings 4
Calories 352kcal
Cost $2-$3
Equipment
- Small pan or wok
Ingredients
- 2 Japanese or Chinese eggplant
- 3 eggs
- 1 teaspoon fish sauce
- Salt and pepper to taste
- 1 stalk scallion thinly sliced (optional)
- 1 small chili thinly sliced (optional)
- Neutral oil
Instructions
- Pierce the eggplants a few times with a fork. Grill over an open flame, turning often, until the skin is charred and the inside is soft. You can also broil them in the oven.
- Let the eggplants cool, then peel off the charred skin. Keep the stem and flesh intact.
- Flatten each eggplant with a fork.
- Beat the eggs with the fish sauce, scallion, chilies, salt, and pepper.
- Dip each eggplant in the egg mixture, coating it well.
- Heat oil in a skillet over medium-high heat. Fry each eggplant until golden brown, about 1 to 2 minutes per side.
- Drain on paper towels and serve warm.
Video
Notes
- Eggplant: Japanese or Chinese eggplant works best because it is long, slender, and easy to flatten. Other varieties can be used, but may take longer to cook.
- Fish sauce: Adds a savory, salty flavor.
- Oil: Use a neutral, high-smoke-point oil, like vegetable, canola, or peanut oil.
- Chilies: Optional. Add sliced fresh chilies to the eggs if you like a little heat.
Nutrition
Calories: 352kcal | Carbohydrates: 14g | Protein: 6g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 460mg | Potassium: 574mg | Fiber: 7g | Sugar: 8g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg