TORTANG TALONG (EGGPLANT OMELETTE)

Last updated on March 12th, 2024 at 01:32 pm

Filipino omelette with aubergine. Tortang talong is the perfect way to enjoy smoky aubergines and browned eggs served with a salty-tangy condiment.

Who would resist a smoky flavoured omelette ?

Not I.

How about you?

Who says omelette is for breakfast only?

Any time of day. Breakfast. Snack. Lunch and even dinner.

Eggplant or aubergine?

Different names but the same thing.

Have fun reading about eggplants and aubergines on thecookful website.

Growing up, these fruit are eggplants to me.

In Filipino it is talong.

As I live in the UK, I use aubergine more to name this versatile fruit when seen in the shops with my daughter.

If I don’t use the right word I get told off.

Aubergine it is!

Are your children particularly keen on the words and pronunciation you use?

Back to the omelette.

With only two main ingredients needed, this dish will be ready in 10 minutes.

You will notice that we did not season the eggs nor the aubergine prior to cooking.

The aubergine is sweet and savoury in itself.

If you can find fresh free range eggs that would be ideal.

We find ourselves lucky to be surrounded by farms that sell eggs in front of their drive.

This way we get to enjoy eggs along with fresh vegetables that barely need seasoning.

We say fresh vegetables but in this recipe the aubergine used is not plucked off the plant and cooked right away.

I bought this as one of my occasional treats after heading to the Oriental shop.

As a kid we had aubergines growing in the garden that my mum would boil or grill. I miss that!

Are you ready to prepare this omelette?

Ingredients needed

• aubergine – fresh as possible
• eggs – free range eggs
• oil – neutral oil

Equipment needed

• gas stove – use open flame to char grill the aubergine
• frying pan – a pan or wok
• fork – use a fork to prick the vegetable with, flatten it after grilling and then beat the eggs too
• plates and bowls – to prep the aubergine and the eggs

What to serve Tortang talong with?

Typically served with steamed rice and a fish sauce and vinegar condiment.

Some people top the omelette with ketchup which adds sweetness and tang to the dish.

Serve this with fried plantain and blanched beans with a small dish of soy sauce-vinegar and pepper.

How to make an aubergine omelette?

To make an aubergine omelette is simple.

• Prick the aubergine with a fork.
• Lay it directly over the flame on the gas cooker.
• Place the grilled vegetable on a plate then cover.
• Whisk eggs. Season with salt and pepper as needed.
• Peel the aubergine.
• Heat oil in a pan.
• Press the aubergine with a fork to flatten the vegetable.
• Dip the aubergine or eggplant in the eggs.
• Let it soak for a second or two.
• Place the dipped aubergine in the hot oil.
• Cook each side until browned or toasted. This will take around 3-4 minutes.
• Take it out of the pan.
• Serve hot or at room temperature.

Tips and Notes

1. Use eggplant on the smaller side for this recipe.
2. Cover the vegetable for a minute after grilling. This will make peeling easier.
3. Cook on a medium heat so as not to burn the bottom while the top sets.

Watch us cook

If learning from watching is your way, don’t forget we have a video on Youtube.

Want more ideas on how to prepare aubergines?

Do you want to try an aubergine salad? How about ensaladang talong Filipino style?

Please give ensaladang labanos a go as well while you are here.

We do hope that you give this tortang talong a try.

Leave us a comment down below or send us a picture of your dish on Instagram or Facebook.

We would love to hear from you!

TORTANG TALONG (AUBERGINE OMELETTE)

Recipe by cookingmummyCourse: main, appetiserCuisine: Filipino, AsianDifficulty: Easy

Servings

1

servings

Cooking time

10

minutes

Ingredients

• 1 small size aubergine

• 1 large egg

• 1.5 tablespoons oil

Directions

• Prick the aubergine with a fork.
• Lay it directly over the flame on the gas cooker.
• Place the grilled vegetable on a plate then cover.
• Whisk eggs. Season with salt and pepper as needed.
• Peel the aubergine.
• Heat oil in a pan.
• Press the aubergine with a fork to flatten the vegetable.
• Dip the aubergine or eggplant in the eggs.
• Let it soak for a second or two.
• Place the dipped aubergine in the hot oil.
• Cook each side until browned or toasted. This will take around 3-4 minutes.
• Take it out of the pan.
• Serve hot or at room temperature.

Recipe Video

Notes

• Use eggplant on the smaller side for this recipe.
• Cover the vegetable for a minute after grilling. This will make peeling easier.
• Cook on a medium heat so as not to burn the bottom while the top sets.