Tortang Talong

Tortang Talong

Tortang Talong is a flavorful Filipino eggplant omelette, featuring tender grilled eggplants coated in seasoned egg batter and pan-fried to golden perfection. This comforting dish showcases simple ingredients transformed into a deliciously satisfying meal.

Vegetarian

Prep Time

15 min

Cook Time

10 min

Servings

4

Tortang Talong is a beloved Filipino dish that celebrates the humble eggplant in a unique and tasty way. Traditionally, the eggplant is grilled until its skin chars, infusing a subtle smoky aroma that adds depth to the final dish. Once peeled and flattened, the eggplant is dipped in a seasoned eggs mixture before being pan-fried until crispy on the outside yet tender within.\n\nOriginating from the Philippines, Tortang Talong is commonly enjoyed as a breakfast or snack, often paired with steamed rice and dips such as ketchup or vinegar with garlic. It embodies the simplicity and resourcefulness of Filipino home cooking, turning everyday vegetables into hearty fare. This recipe is perfect for those who appreciate dishes that are both rustic and comforting.\n\nBecause of its mild flavors and satisfying texture, Tortang Talong pairs beautifully with fresh tomato salad or a side of sautéed greens. You can also enjoy it wrapped in bread as a sandwich or alongside grilled meats for a more substantial meal. Its versatility and ease of preparation make it a great addition to any menu.

Ingredients

  • 4 Egg Plants
  • 2 Eggs
  • 1 tsp Salt
  • 4 tsp Olive Oil

Instructions

Begin by grilling the eggplants over medium heat until their skins blister and darken to nearly black, giving them a smoky, aromatic flavor. Once grilled, allow the eggplants to cool briefly so they’re comfortable to handle. Then, gently peel off the charred skin and set the soft flesh aside. In a mixing bowl, crack open the eggs and add the salt. Whisk the eggs briskly until the mixture is smooth and a little frothy, ensuring that the salt dissolves completely. Place each peeled eggplant on a flat surface and carefully flatten the flesh using a fork, making sure to maintain its shape but increasing its surface area to absorb the egg mixture well. Dip each flattened eggplant into the beaten egg mixture, fully coating it to create that perfect eggy crust. Heat your pan over medium heat and add the olive oil. Once hot and shimmering, gently lay the eggplant into the pan, being careful not to overcrowd. Fry each side for about 3 to 4 minutes, or until golden brown and cooked through. Flip carefully using a spatula to cook the other side evenly, ensuring the eggs are set and the eggplant is tender. Remove from the pan and drain on paper towels if desired. Serve warm and enjoy this crispy, smoky Tortang Talong!

Quick Info

Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4

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