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tortang talong recipe

Spiced Tortang Talong Recipe | Grilled Eggplant Omelet

This Filipino tortang talong recipe is a classic! Mixed with the egg and seasoning, there are so many ways to serve this dish. After learning the basics of cooking the eggplant, this is another essential Filipino recipe to add to your collection!
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Total Time:40 minutes
Course: Main Course
Cuisine: Filipino
Keyword: tortang talong recipe
Servings: 4

Ingredients

  • 5 Chinese eggplants
  • 6 eggs
  • ½ tablespoon red pepper flakes
  • olive oil
  • salt and pepper

Instructions

  • Place your eggplants on a baking tray and broil the eggplants for 10-14 minutes on each side. The skin should be blackened and charred on each side with slight cracks. See note below.
  • While the eggplants are broiling, whisk your eggs in a medium size bowl for about 30 seconds until foamy around the edges. Add the red pepper flakes, salt and pepper to taste.
  • Pull the eggplants from the oven and cool for 5-10 minutes. Carefully peel the skin from the eggplant. Once the skin is peeled, take a fork and flatten the eggplant until wide and rounded. Be careful not to split the eggplant.
  • In a large frying pan, drizzle oil until completely coated. Once the pan is hot, dip the flattened eggplant in the egg mixture holding the stem. Place flat on the frying pan.
  • Using a spoon, add more of the egg mixture on top of the eggplant until it's completely coated on all edges. Use the back side of the spatula to flatten the eggplant in the frying pan.
  • Cook each side of the eggplant for 3 minutes or until browned. Serve hot with a side of white rice. Enjoy!

Notes

  1. I broiled my eggplants for 14 minutes. Be careful not to over broil the eggplant as you don't want the meat from the eggplant to spill out. See Sam’s Pro Tips for this Tortang Talong Recipe for further discussion.
  2. When flipping the eggplant in the frying pan, I used tongs to grab the stem to flip to the other side.