Filipino Tortang Talong Recipe
Tortang Talong is a Filipino eggplant omelet, typically served with rice and accompanied by a dipping sauce of vinegar, soy sauce, and chili peppers.
Ingredients
- Eggplant - 2
- Eggs - 4
- Small onion (finely chopped) - 1
- Garlic (minced) - 2 cloves
- Salt - 1/2 tsp
- Ground black pepper - 1/4 tsp
- Cooking oil - for frying
- Vinegar (for dipping sauce) - 2 tbsp
- Soy sauce (for dipping sauce) - 2 tbsp
- Chilli pepper (finely chopped) - 1
Instructions
- Preheat a grill or stovetop griddle over medium heat.
- Grill the eggplants until the skin is charred and the flesh is soft, about 10-15 minutes. Alternatively, you can roast the eggplants in the oven or directly over an open flame on a gas stove.
- Once the eggplants are cooked, remove them from the heat and let them cool slightly.
- Peel off the charred skin of the eggplants, leaving the stem intact. Flatten the eggplants using the back of a fork or spoon to create a flat surface.
- In a bowl, beat the eggs and season with salt and pepper.
- Heat a small amount of cooking oil in a non-stick skillet over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant and translucent.
- Dip each flattened eggplant in the beaten eggs, making sure to coat both sides.
- Carefully transfer the eggplant to the skillet and cook until the bottom is golden brown, about 2-3 minutes.
- Flip the eggplant and cook the other side until golden brown and the egg is fully cooked, about 2-3 minutes more.
- Repeat with the remaining eggplants and egg mixture.
- In a small bowl, mix together vinegar, soy sauce, and chopped chili peppers to make the dipping sauce.
Nutrition
Calories: 361kcalCarbohydrates: 36gProtein: 19gFat: 18gSaturated Fat: 5gCholesterol: 211mgSodium: 1301mgFiber: 9gSugar: 11g
Tried this recipe?Let us know how it was!