Tortang Talong Recipe | Filipino Eggplant Omelette Made Simple

ground pork

🥗Healthier: ground turkey

💰Cheaper: canned tuna

Ground turkey is leaner, while canned tuna is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

Use a fork to pierce the eggplant to allow the steam to escape as it cooks, preventing it from bursting. Grill them on the stove over medium-high heat, preferably on a wire rack. Turn them with tongs every few minutes until the skin is charred and flaky and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.

Once cool enough to handle, peel the charred skin while leaving the flesh intact. You can use a spoon to scrape any burnt bits or rinse them gently under running water.

Flatten them with a fork, keeping them as whole as possible. Set them aside.

Combine the eggs, fish sauce, a pinch of salt, some ground pepper, scallions, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.

Dip the eggplant into the egg mixture, coating them well. If you prefer to fry them separately, you can use two bowls to make it easier to slide them into the pan.

Heat a small skillet or wok over medium-high heat and add a generous amount of oil, around ½-inch thick. Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.

Fry until the edges are brown, about 1 minute. If the eggs have spread out too much, you can fold the sides inward.

Carefully flip the omelet and continue frying the other side for another minute until brown and thoroughly cooked.

Drain the excess oil as you lift it off the pan or drain it on paper towels. Serve immediately and enjoy with ketchup or Sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens