Filipinos have many ways in using eggplants for a meal. Some stew eggplants in coconut milk, sometimes they are just simply fried, others use them as part of a soup, or they are roasted for “kilawin” or a ceviche recipe. In other words, eggplants can be the main dish or a part of a dish. Tortang Talong is a Filipino cuisine which translates to Eggplant Omelet in English. It’s a simple Filipino eggplant recipe in which, a skinned, grilled eggplant is coated with battered eggs and spices, then pan-fried until golden brown.
Tortang Talong or Eggplant Omelets cab be served as a side dish for breakfast or lunch, even for dinner. This Filipino eggplant recipe is quite similar to Eggplant Relleno. The difference is that relleno is stuffed with meat, usually ground pork or beef.
Ingredients: 2-3 servings
2 large oblong eggplants(preferable)
2-3 large eggs, beaten(number of eggs will depend on the size of eggplants you use)
1/4 cup chopped onions
3 cloves minced garlic
salt and pepper to taste
1/4 cup soy sauce
1 sliced calamansi or lime
Cooking Procedure:
- Clean eggplants, poke them with a fork all over for a few times, then grill or roast them at 375F. (You’ll know eggplants are cooked when skin appear slightly burned and torn apart, which then, exposes its edible part). Remove eggplants from heat and set aside.
- On a large bowl, beat eggs thoroughly, add chopped onions and tomatoes, then sprinkle with salt and pepper.
- Peel the skin off the eggplants, then use a fork or a solid spatula to press them down, so that they form into a flat, oblong shape. Dip eggplants into the scrambled egg mix. Let them soak in with the egg mixture until both sides are fully coated.
- Heat oil on a flat frying pan. Start cooking coated eggplants with the heated oil. Fry first side of each eggplant until coating turns brown, then flip them to the other side, and do the same.
- Drizzle remaining egg mix on top of each eggplant, if there is. It may take at least 5-10 minutes for each side to cook, depending on the size of the eggplants you’re frying.
- When done, turn off heat and transfer Tortang Talong on a flat serving plate. On a small soup bowl, pour a fair amount of soy sauce, squeeze some calamansi or lime onto it and use it as your Tortang Talong dip. Serve hot with steamed rice.
Tip: Cut one ripe tomato in cube sizes, apply 2 tablespoons of soy sauce, add a small amount of chopped onions and fresh cilantro leaves, apply a squeeze of Calamansi juice or lime if Calamansi is not available. Use this as your condiment for Tortang Talong.