For today’s recipe, we’re going to tackle a favorite but often unsung Filipino dish. Yes, it’s tortang talong which is also referred to as a Filipino eggplant omelet is a staple breakfast and lunch meal among Filipino households. The creamy texture of the smashed up eggplant as its cooked in combination with the scrambled egg is heaven to the palate. Add in the aromatic flavors from the garlic, onion, and tomatoes, this is one healthy breakfast dish.
I have to admit, as a kid, I always resisted eating this tortang talong whenever it was our dish for breakfast or lunch. Presentation-wise, it’s not the best looking Filipino dish that I’ve seen. And I was going through my bratty phase that I have to reject any vegetable dish there is, but especially eggplant dishes because as a kid with a sweet tooth, I was not a fan of its bitter flavor.
It wasn’t until years later that I started to expand my palate and became more interested in different kinds of food (not just the sweet and savory ones) that I finally gave tortang talong a try. The first bite wasn’t anything special, but as I kept getting mouthful after mouthful I was starting to understand why it has become a staple breakfast and lunch dish in Filipino households.
The texture is creamy with the eggplant and the eggs add a fluffiness to it that make you take another bite. Add in the crispiness of the surface of the dish from being panfried, it’s a perfect dish to bite into. The textures alone will attract any food lovers. The other ingredients mixed into the scrambled eggs are all aromatic and explodes on the tongue with every bite. It’s a great experience consuming this dish.
I kind of regretted not giving it a go when I was younger. The ingredients for this dish are loads healthier than other sugary snacks or savory meals I loved eating at the time.
I only ever saw tortang talong served in households, at mine, or whenever I’m visiting a friend. I rarely saw it as a menu item in restaurants or at carinderias which is a shame. I’m totally convinced that a tortang talong item on any menu will be extremely popular.
The presentation for the dish needs some work if it’s being served in restaurants but with some creativity, I think it’ll be a best seller. Plus, the flavors alone would make anyone a fan. Present the eggplant omelet in a plate with a serving of fluffy white rice along with condiments that would further alleviate the flavors of the dish and you got yourself a hit.
But since there tortang talong still isn’t a common enough menu items at restaurants or at carinderias, then the best way to consume this delicious and healthy dish is to make it at home. So here we are, sharing this tortang talong recipe with all of you.
The tortang talong recipe that we have here is pretty standard among the many Filipino households that make this dish. I wanted to present the standard recipe for everyone first before moving forward with alleviated versions of it because, in my opinion, the standard one can be pretty complicated to prepare. I remember the first time I’ve attempted to create this at home and it was a mess.
Not that you need advanced skills as a cook to do this recipe, it’s just that you need perfect timing to get every aspect of this recipe correct. Too much time on the pan will ruin the texture and overcook the eggs. Getting the talong off the pan too early will result in a gooey mush. No one wants that.
So to make things simpler, we’ve created a video detailing everything you need to know and do to create the perfect tortang talong. All the relevant information is there in the video including the ingredients you’ll need and the step by step guide on how to achieve this recipe. We’ve also written down the ingredients and steps on how to cook this recipe down below so you won’t miss anything.
If you’ve successfully followed this recipe, serve the tortang talong with fluffy white rice, and enjoy!
Tortang Talong (Eggplant Omelet) Recipe
- 2 to 4 talong eggplants, average size
- 2 to 3 eggs beaten
- salt and pepper to taste
- oil for frying
- Broil eggplants until tender (the skins are charred and blister appears).
- Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
- In a bowl, beat the eggs and season with salt and pepper.
- In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering theeggplant onto the heated oil.
- Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.