This weekend, enjoy something different with a Filipino Eggplant Omelet (or Tortang Talong) for brunch! This delicious omelet is made with only 5 ingredients and is ready in under 30 minutes!
What better way to highlight the Filipino eggplant variety than by using it in the most popular Philippines-inspired eggplant recipe – tortang talong!
A tortang talong is a Filipino eggplant omelet that’s made with only 5 ingredients and can be served with rice, greens, and soy sauce. While there are many variations of this dish – including fish sauce and ground pork – we’re making a basic vegetarian version of it using ingredients you probably have in your pantry! It’s a great way to indulge in a filling morning meal while also sneaking in the veggies!
What’s a Filipino eggplant, you ask? It’s like an Italian or American eggplant, but it’s longer and has some green coloring. Great for sautéing, this type of eggplant is perfect for omelets and has a slightly sweeter flavor than the eggplant variations you’re probably used to.
Ingredients in tortang talong
Not only does tortang talong use just a handful of ingredients, it’s also extremely easy to make!
- Eggplant: The first ingredient is a Filipino eggplant. You’ll have the best luck finding this at an Asian supermarket! It can be swapped with an Asian or Italian eggplant if desired, but note that a true tortang talong uses the Filipino version.
- Egg: Next, you will need 1 large egg for creating an egg wash.
- Salt & Pepper: Use a pinch of salt and pepper for flavor!
- Oil: 1 teaspoon of oil will be used to sauté the eggplant.
- Garlic: Finally, use 1 clove of minced garlic when sautéing the eggplant to add extra flavor.
How to make a Filipino eggplant omelet
Step 1: Broil the eggplant
To begin, set the oven to broil. Score the outside skin of the eggplant to allow steam to escape during cooking (This part is important! I had an eggplant absolutely explode everywhere while testing this recipe).
Place the eggplant on a baking sheet and set it on an upper rack. Broil for about 15 minutes, or until the outside is blackened and the eggplant is soft. Turn it often so that it evenly cooks.
Step 2: Steam the eggplant
Carefully transfer the hot eggplant to a large Ziploc baggie and seal it shut. Let it sit for about 5 minutes to steam. This will help the skin come off easily.
Step 3: Create the egg wash
In a large shallow dish, whisk together the egg, salt, and pepper until the egg whites and yolk are well combined.
Step 4: Squish the eggplant
Remove the eggplant from the bag and peel off the skin. Using a fork, gently flatten the eggplant so that it’s about ¼ inch thick.
Dip both sides in the egg wash.
Step 5: Sauté the eggplant
Heat the oil in a large sauté pan over medium heat. Add garlic, cook for one minute, and then add the eggplant. Cook until it is slightly browned on both sides and the egg is cooked through.
Step 6: Serve and garnish
Serve warm, optionally pairing with rice, soy sauce, and greens.
Using a Different Eggplant
Though you can use Italian or Asian eggplants in this dish, I recommend sticking with the Filipino eggplant to keep it as authentic as possible. The taste is incredible! However, I know that it can be tricky to find a Filipino eggplant, in which case one of the subs will work just as well.
If you go with the latter, I recommend cutting the eggplant in half lengthwise before cooking, and then broiling with the cut side down.
Other Ways to Enjoy Eggplant
The eggplant recipes don’t stop here! Check out some more of my favorite ways to use this versatile veggie.
And this eggplant omelet pairs well with another Filipino favorite, Veggies in Coconut Milk!
Ingredients
- 1 filipino eggplant can sub Asian or Italian eggplant*
- 1 large egg
- Pinch of salt and pepper
- 1 tsp oil 5 mL
- 1 clove garlic minced
Instructions
- Broil: Set oven to broil. Score the outside skin of the eggplant all over to allow steam to escape during cooking. Place the eggplant on a baking sheet and set on an upper rack. Broil for about 15 minutes, or until the outside is blackened and eggplant is soft, turning the eggplant often to evenly cook.
- Steam: Carefully transfer hot eggplant to a large ziploc baggie and seal shut. Let sit for about 5 minutes to steam (this will help the skin come off easily).
- Prep: In a large shallow dish, whisk together egg, salt, and pepper until egg whites and yolk are well combined.
- Squish: Remove eggplant from the bag and peel off the skin. Using a fork, gently flatten the eggplant so that it's about ¼ inch thick. Dip both sides of the eggplant in the egg.
- Saute: Heat oil in a large saute pan over medium heat. Add garlic, cooking for a minute, then add eggplant. Cook until slightly browned on both sides and egg is cooked through.
- Serve: Serve warm, optionally pairing with rice, soy sauce, and greens.
lorrie hughes says
i sliced an eggplant thin and dehydrated it into chips tasted good with tuna dip or salsa