Cherry & Dennis Recipes
Filipino Eggplant Omelette
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Recipe overview
Tortang talong flattens whole roasted eggplants, coats them in onion egg mixture and pan-fries them into golden omelettes.
01
Ingredients
Main ingredients
- 4 long purple eggplants
- 6 eggs
- 1 small onion (finely diced)
Seasoning
- 6 tbsp cooking oil
- 1 tsp salt
- 1 tsp black pepper
02
Tools
- kitchen knife
- cutting board
- kitchen paper
- mixing bowl
- small bowl
- frying pan
- kitchen tongs
- fork
- whisk
- spatula
- measuring spoons
- serving plate
03
Steps
Step 1
Inspect eggplants
Choose 4 firm long purple eggplants with intact skin and no mould or rot.
Step 2
Wash and dry
Wash eggplants and stems, dry thoroughly and prick the skin several times with a fork.
Step 3
Char eggplants
Dry-roast eggplants over medium heat, turning every 3 minutes, for 15 minutes until blackened and soft.
Step 4
Cool eggplants
Rest roasted eggplants on a plate for 5 minutes until safe to handle.
Step 5
Peel eggplants
Keep the stems attached and gently remove all charred skin without tearing the flesh.
Step 6
Flatten eggplants
Use a fork to press each eggplant into a 1 cm thick fan while keeping the stem.
Step 7
Beat egg mixture
Whisk 6 eggs with diced onion, 1 teaspoon salt and 1 teaspoon black pepper.
Step 8
Heat oil
Heat 2 tablespoons oil in a frying pan over medium heat for 1 minute.
Step 9
Coat eggplant
Dip each eggplant into the egg mixture, coating both sides and crevices.
Step 10
Fry first side
Cook two eggplants at a time for 4 minutes until the underside is golden and set.
Step 11
Flip and finish
Flip carefully and cook 3 minutes until egg is fully set; add oil between batches as needed until all 4 eggplants are cooked.
Step 12
Drain and serve
Drain all 4 omelettes on kitchen paper for 1 minute, then serve.
Common mistakes
- Undercooked eggplant will not flatten.
- High heat burns the egg before it sets.
Tips
Keep the stem attached for handling.
Cook one or two at a time to preserve shape.
