You’re looking at an inspired dish of Tortang Talong – the Filipino omelette. The batter and sear of this egg-coated eggplant transforms the texture entirely, you forget that you’re eating an eggplant! Traditionally, the eggplants are charred over a flame before being peeled, and flattened as an omelette, the char is the dimension of the recipe that this recipe misses.
For an authentic recipe, I love this one by Che’s Kusina.
This is an excellent recipe to enjoy eggplant – trust me, it’s simple but so delicious. I often use eggplant in Chinese recipes, steamed or powdered with starch then seared. This Filipino-style eggplant is in a category of it’s own. You can also make it healthy, or vegetarian – or add meat!
Make it to taste – or your fridge’s contents!
- Make this without grilling, by baking on the highest setting, or boiling.
- For added flavour and texture, add diced chili, tomato and onion! For an extra savoury flavour, add ground pork (giniling), corned beef, sardines or tuna. Use any diced fridge scraps to your imagination – I can imagine scallions and spam would work so well as well!
- For seasoning, I love to go with fish sauce or soy sauce, but I’ve seen many Filipino recipes go with just salt & pepper.
- Enjoy it anyway you like – we like to serve it with jasmine rice. Or try out garlic fried rice aka Sinangag (another Filipino fave of ours – great recipe by fellow blogger, Panlasang Pinoy here)!
Cooking time: 20
Preparation time: 10
2 Chinese Eggplants (155g each)
2 Large Eggs
1 tbsp Soy sauce
2 tbsp Neutral Oil
- In a large, shallow bowl, whisk eggs with soy sauce until blended well
- Boil method: Bring a pot of water to boil and add eggplants, reduce to medium-high heat. Boil for 8 minutes. Remove eggplant and cool under water. Once cool to touch, peel skin off eggplant.
- Char method: Over an open flame, sear eggplant and continually to rotate until soft, blistery and it begins to bubble slightly. Once cool to touch, peel skin off eggplant.
- Press down eggplant to flatten with a fork, while keeping the eggplant in one piece.
- Lightly oil a shallow pan on medium heat.
- Dip eggplant into egg mixture, coating both sides well. Transfer eggplant to pan to sear for 2-3 minutes. Pour excess egg mixture onto eggplant. Flip and sear for a further 2-3 minutes.
Restaurant Feature: Carolina’s Cuisina
I first tasted Torta Talong at a Carolina’s Cuisina – a Filipino takeout spot, with few seats. We visited once, sharing a meal for just over $20 between four. The food was casual, served on trays, and felt like a home-style meal. Sadly, this restaurant is now closed, but I’ll have the fond memories of trying this very dish for the first time. If you’re at your local Filipino restaurant, order up a dish for yourself to enjoy the true, authentic flavours and the way it should be served.