Tortang Talong (Eggplant Omelette)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
319 kcal
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Course
Main Course
Tortang Talong (Eggplant Omelette)
Description
Tortang Talong (Eggplant Omelette) features boiled and peeled long eggplants that are flattened but kept intact with their stems. This forms the base for a mixture of eggs, flour, and sautéed ground pork seasoned simply with salt and pepper. Cooking the egg mixture on medium-low heat allows the omelette to set around the eggplant, creating a cohesive yet tender dish. The lightly cooked pork adds a savory element while the eggplant lends moisture and softness.
The final dish has a tender texture from the eggplant melded with the slightly firm egg and seasoned pork. The method ensures the eggplant retains some shape while blending well with the rest of the ingredients. It can be served with rice or a side salad to balance the richness.
For a vegetarian version, omit the ground pork and adjust seasoning accordingly. This version highlights the eggplant and egg flavors more distinctly.
Ingredients
- 4 pieces eggplant - long variety
- 3-5 tablespoons neutral cooking oil generic cooking oil
- 1 medium onion - chopped
- 1 clove garlic - minced
- ½ pound ground pork
- 4 egg
- 1 teaspoon flour
- salt
- black pepper
Instructions
- Bring a pot of water to boil. Poke small holes in the eggplant and boil for 5 minutes or until cooked. Remove from water and let it cool down a bit before peeling the skins.
- Cut it into two, lengthwise (stem included). (No need to cut if using small eggplants).Flatten the eggplants using a fork making sure that it is still intact and attached to the stem.
- Saute garlic and onion in a tablespoon of oil until limp. Add the ground pork and season with salt and pepper. Let it cook, stirring constantly, for 5 minutes or until all pieces are cooked. Remove from heat and set aside.
- Beat the eggs in a bowl then add the ground pork and flour to the beaten eggs.
- On a skillet or pan preferably non-stick), heat a tablespoon of oil over medium-low heat. Scoop 2-3 tablespoon of the mixture into the pan, spreading it into a circle enough to cover a piece of the eggplant. Lay the eggplant on top and arrange it that it spreads flat over the egg mixture. Let it cook for 2-3 minutes or until the bottom side is lightly browned. Carefully transfer it to a plate.
- Add some more oil to the pan if needed, then scoop another 2-3 tablespoon of the mixture and spread like before. Now lay the same eggplant on top of the mixture with the top-side facing down to sandwich the eggplant with the egg mixture. Cook until lightly browned.
- Repeat this with the rest of the eggplants.
- Serve while still warm with rice and ketchup as dip.
Notes
- You can make a vegetarian version by leaving out the ground pork.
- Boil the eggplants just until tender so they hold shape when flattened.
- Use neutral cooking oil to avoid masking the flavors of pork and eggplant.
- Cooking on medium-low heat helps the omelette set without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 205mg | 68% |
| Sodium | 95mg | 4% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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