Tortang Talong is a very common Filipino style eggplant omelet that is traditionally served for breakfast in the Philippines. This is a very quick recipe and one can also enjoy it as a brunch, snack, lunch / dinner or as a lunch box meal. It is also served on a bed of rice, accompanied with greens and soya sauce.
This simple recipe has very few ingredients, where the eggplants are first roasted on an open flame till it is charred. Then skin is then peeled, dipped in beaten egg and pan fried. Some chopped mixed veggies are added to enhance the flavour. So check out a quick step by step pictorial recipe to prepare this yummy and wholesome dish.
- 2 long eggplants
- 2 eggs
- pinch of salt
- pinch of pepper powder
- pinch of red chili flakes
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 green chili, chopped
- 1 tbsp. coriander leaves, chopped
- 2 tbsp. oil
Wash, rinse and wipe dry the eggplants. Prick them with a fork and roast them on an open flame till it is well charred. Cool and peel the skin off. Give it a flat shape with the help of a fork.
In a large flat bowl, whisk the eggs, salt, pepper and red chili flakes. In another bowl, mix together the chopped onion, tomato, green chili and coriander leaves.
Heat a 1 tbsp. of oil in a pan. Dip each roasted eggplant into the egg mix and carefully place it on the pan. Sprinkle some of the mixed veggies over it and shallow fry for a minute till one side is done.
Carefully, turn it over and cook the other side too. Similarly, pan fry the other eggplant. Serve with sauce and/or on a bed of rice for breakfast, snack or as a meal.
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