Tortang Talong Filipino Eggplant Omelette Recipes

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TORTANG TALONG



Tortang Talong image

Tortang Talong is a Filipino dish made of grilled eggplants and fluffy eggs. This Filipino-style omelet is easy to make with simple ingredients and in under 30 minutes. It's an economical yet satisfying meal that pairs well with steamed rice.

Provided by Lalaine Manalo

Categories     Side Dish

Time 20m

Number Of Ingredients 4

4 eggplants
4 eggs
salt and pepper to taste.
1/4 cup oil

Steps:

  • With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.
  • Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
  • In a wide pan over medium heat, heat oil.
  • In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy.
  • Holding by the stem, dip the eggplant in the beaten eggs and quickly slide into the pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.

Nutrition Facts : Calories 301 kcal, Carbohydrate 27 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 164 mg, Sodium 72 mg, Fiber 14 g, Sugar 16 g, ServingSize 1 serving

EGGPLANT OMELET (TORTANG TALONG)



Eggplant Omelet (Tortang Talong) image

Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.

Provided by Nicole Ponseca

Categories     Philippines     Eggplant     Summer     Fall     Breakfast     Brunch     Dinner     Egg     Quick & Easy

Yield 2-4 servings

Number Of Ingredients 6

2 large Asian eggplants (about 1/3 pound/155 g each)
2 extra-large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Steps:

  • Preheat the broiler.
  • Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
  • Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
  • Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
  • In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
  • When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
  • Serve hot or at room temperature, with fish sauce.

FILIPINO EGGPLANT OMELET (TORTANG TALONG)



Filipino Eggplant Omelet (Tortang Talong) image

This is a popular dish in the Philippines that I've been wanting to cook but don't know how. Thanks to kathyvegas (from the website foodbuzz.com) for sharing this tasty recipe.

Provided by shinji

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 Japanese eggplants
vegetable oil
1 medium onion, diced
1 garlic clove, finely minced
10 ounces ground pork
1 large plum tomato, cut in small dice
1 tablespoon fish sauce
4 medium eggs
salt and pepper, to taste

Steps:

  • On a grill or open flame, scorch eggplant skins until blackened. (Using stem as handle, try to turn eggplants on every side to char as much of the skin as possible.) Place them whole in a heatproof dish and cover with a tight-fitting lid or plastic wrap. Let eggplants steam in the residual heat until they turn limp. Once they have had a chance to cool, gently peel away skins and discard. Set peeled eggplants aside.
  • In large pan, heat about 1 tablespoon oil till hot. Add onion & garlic and saute until light brown. Mix in ground pork and saute until cooked. Add diced tomato and cook until softened. Add fish sauce and cook over medium heat 5 minutes or until moisture has evaporated. Remove mixture from heat and set aside to cool.
  • In flat baking dish or pie pan, whisk eggs until frothy. Add both eggplants, laying them side by side with stem ends sticking up and out of the bowl together. Using a fork, gently mash eggplant meat until flattened. Add pork mixture and make sure it and eggplant are well-coated with beaten eggs. Season with salt and pepper and set aside.
  • In large nonstick skillet on medium high, heat 1 tablespoon oil. Carefully slide eggplant and egg mixture into pan, with stem ends sticking up together. Lower flame to medium heat. Once egg mixture looks opaque around edges, cover pan with a large plate (should be at least 1 inch bigger than pan circumference) and quickly turn pan upside down so the eggplant mixture lands on the plate (the cooked side should be on top). Return pan to stove, add a little bit more oil on medium heat. Carefully slide the eggplants uncooked side down, into the pan. Lower heat to medium and cook until eggs are cooked through.
  • Serve hot with rice.

Nutrition Facts : Calories 331.9, Fat 19.8, SaturatedFat 7.1, Cholesterol 214.8, Sodium 463, Carbohydrate 19.5, Fiber 10, Sugar 8.3, Protein 21

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