Eggplant Omelet Tortang Talong | Recipe Fund

Eggplant Omelet Tortang Talong

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22 Nov 2021

Filipino cuisine

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Tortang talong, also known as eggplant omelette, is widely-known Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines.

Eggplant Omelet Tortang Talong

by Phoebe Chat Legaspi

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Ingredients

US Customary

Metric

Servings

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Prep Time:

10 Mins

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Cook Time:

20 Mins

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Total Time:

30 Mins

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Servings:

People

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Category:

Filipino cuisine

Directions

Step 1

Step 1 Preheat the broiler.

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Step 2

Step 2 Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)

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Step 3

Step 3 Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.

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Step 4

Step 4 Put the eggs in a shallow bowl. Beat well and season with salt and pepper.

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Step 5

Step 5 In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there’s room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.

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Step 6

Step 6 When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel–lined plate to drain.

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Step 7

Step 7 Serve hot or at room temperature, with fish sauce.

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