How to make Eggplant Omelet or Tortang Talong EP02

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.

Prick each side of the eggplant to help it cook easier.

Turn on the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).

Place the eggplants on a baking pan lined with toilet paper and roast for 45 minutes.

Once roasted, peel the skin off the eggplant gently, taking care not to tear the meat.

Score the peeled eggplants with a fork along the length to flatten them.

In a casserole dish, break and beat 4 eggs.

Add 1 teaspoon of onion powder, 1 teaspoon of salt, 1 teaspoon of garlic powder, and a generous amount of black pepper to the eggs and whisk together.

Marinate the eggplants by placing them in the egg mixture and pressing them down, then flip them over and let them marinate for about 2 hours, covered.

Chop the green onion and cilantro roughly for garnishing later.

Heat 2 tablespoons of oil in a pan.

Once the oil is hot, gently place the eggplant into the pan, scooping up some of the egg mixture to pour into the eggplant.

Add more egg mixture to the omelette while it cooks, being careful not to break it.

Sprinkle the chopped cilantro and spring onion on top of the omelette gently.

Cook until the omelette becomes firm, checking to ensure it doesn't brown too much, which takes around 5 minutes.

Flip the omelette over carefully once the first side is done cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens