Tortang Talong (Filipino Eggplant Omelet)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
119 kcal
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Course
Main Course, Breakfast
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Cuisine
Filipino
Tortang Talong (Filipino Eggplant Omelet)
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Whip up this effortless Tortang Talong, also known as Filipino Eggplant Omelette, a budget-friendly and quick breakfast! Vegetarians & carnivores will love this healthy breakfast made of only 6 ingredients that hits the table in 20 minutes or even less!
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Ingredients
- 2 Chinese eggplants
- 3 large eggs
- 3 teaspoons soy sauce
- ½ small onion diced
- 4 teaspoons garlic minced
- freshly cracked black pepper
- banana ketchup optional, for serving
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Instructions
- Use a fork to poke the eggplant a few times on each side to allow steam to release. Then, roast eggplant either on the stovetop or oven:
- Stovetop: Place eggplant on the gas burner and turn heat to medium. Once the eggplant is charred, use tongs to flip, then allow eggplant to char again. Repeat the process until it’s evenly cooked charred and the eggplant has turned tender.
- Oven: Place baking racks on a baking tray, then place the eggplant on top rack. Broil or bake at 500 F until the skins are turned dark, then flip. Once the flesh has become tender, remove from oven. Every oven works differently, especially broilers, so keep a close eye since cooking times vary.
- Place eggplant in a heatproof bowl or plate, then cover in plastic wrap and allow to cool for 5-10 minutes. The steam helps soften the eggplant skin to easily remove.
- In the meantime, lightly beat eggs and soy sauce in a large bowl, then add the onions, garlic, and black pepper until well combined. Set aside.
- Carefully remove the eggplant skin but KEEP THE STEM. The stem will be helpful when you flip the eggplant. Use a fork to gently mash and flatten the eggplant into an even layer. Be careful not to mash the eggplant so it stays intact.
- Dip the eggplant into the egg mixture, then set aside.
- Heat a large pan on medium-high with a little oil. Carefully slide the eggplant onto the pan, working in batches if needed to prevent overcrowding. Drizzle more of the egg mixture until any gaps in the omelet are filled. Cook for 2-3 minutes, or until the edges are set and the bottom of the omelet is set and light brown. Use tongs and a spatula to carefully flip the eggplant omelet, then cook for another 2-3 minutes, or until the eggs are cooked through. Remove from heat then repeat the process for any remaining eggplant.
- Serve with fresh hot rice and banana ketchup or garlic vinegar. Enjoy!
Notes
- Chinese Eggplant: Chinese eggplants are long and thin compared to Italian eggplants. You can easily find them at Asian markets & sometimes even at local grocery stores in the refrigerated section. Choose the ripe eggplants for the best flavor. If you're unsure how to pick ripe eggplants, check the the blog post above for key tips!
- Soy Sauce: I'm using regular soy sauce for its saltiness.
- Easily Remove Eggplant Skin: Charring eggplants create a smoky flavor and make it easier to peel the skin. Turn them often to evenly blacken the eggplant on all the sides. Remove them from heat, place in a bowl, and cover with plastic wrap to steam for about 10 minutes. The steam helps soften the eggplant skin to easily remove. You can use this technique for other roasted veggies (like roasted bell peppers) too!
- Key Tips & Storage: Check the blog post above for step-by-step photos, key cooking & storage tips!
Nutrition Information
Show Details
Serving
1omelet
Calories
119kcal
(6%)
Carbohydrates
8g
(3%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
123mg
(41%)
Sodium
301mg
(13%)
Potassium
334mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
204IU
(4%)
Vitamin C
4mg
(4%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1omelet | |
| Calories | 119kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 123mg | 41% |
| Sodium | 301mg | 13% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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