What Is Tortang Talong?
Tortang talong, or eggplant omelet, is one of my favorite Filipino dishes. It's a popular comfort food that is found in many local restaurants and made in every household across the country.
What I like about this dish is that the eggplant is roasted first before being dipped into the egg mixture. This adds a smokey flavor to the eggplant that can't be beat. In our household, we traditionally make this recipe with ground meat or even seafood.
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- 3 Japanese or Chinese eggplants
- 2 eggs, beaten
- 1 teaspoon salt
- 3 tablespoons oil, for frying
- 6 ounces ground pork
- 3 cloves garlic, chopped
- Roast the eggplant directly on top of the stove over medium-high heat, turning it a few times until it's tender.
- Remove the eggplant from the stove and allow it to cool.
- Once the eggplant has cooled, peel off the skins.
- Flatten the eggplants with a fork.
- Heat oil in a pan and saute the garlic and ground pork over medium heat. Season with salt. Cook until brown, about 5 minutes. Set aside.
- Season the beaten egg mixture with salt.
- Dip the flattened eggplant into the egg mixture to coat it on both sides.
- Place the eggplant in a large skillet over medium heat.
- Spoon some of the ground pork on top of the eggplant. Then spoon some of the egg mixture on top. After 5 minutes, carefully flip the eggplant over to fry the other side that has the ground pork on it.
- Cook for another 5 minutes. Repeat steps 7 to 9 for each eggplant.
- Serve with Filipino banana sauce.
- Instead of roasting the eggplant on the stove, you can roast it on your barbecue grill or broil it in the oven for about 15 minutes.
- You can substitute ground beef for the ground pork or omit the meat entirely if desired.