We are giving you a special treat today, as we have an “eggplant omelet” on the docket. For those that don’t know, torta is “omelet” and talong is “eggplant,” which is where the eggplant omelet comes from. Check out the Tortang Talong recipe below!
While it’s considered an eggplant omelet, it is more like an egg-battered cutlet that is eaten for breakfast or lunch. Before they are battered and pan-fried, the eggplants are heavily charred. This gives them a smoky and creamy taste. Sometimes you can add ground pork or beef to the egg, but crab is often used.
Check out the Tortang Talong recipe here!
- 2 large Asian eggplants (about 1/3 pound/155 g each)
- 2 extra-large eggs
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons picked cooked crabmeat (optional)
- Fish sauce, for serving
- To start, preheat the broiler.
- Now place the eggplants in a single layer on a baking sheet and broil them, which you will flip once or twice until they are soft and blackened on both sides, about 15 minutes.
- Once charred, put the softened eggplants in a ziplock bag and set them aside for 10 minutes to steam.
- Now peel the eggplants and discard the skins and then use a fork to gently flatten the flesh.
- Using a shallow bowl, add in the eggs. Beat them well and season with salt and pepper.
- Now in a large skillet, heat the vegetable oil over medium heat.
- Then dip each eggplant into the beaten eggs, letting it soak for a second or two so that it is well covered with the egg.
- Now season the egg-dipped eggplant with additional salt and pepper and put it in the skillet.
- Do the same with the other eggplant, but making sure there is room between them in the skillet.
- If using crab, place one tablespoon on top of each eggplant and press it down with a fork.
- After about 4 to 5 minutes, the eggplants should be crispy and browned on one side. Then slip them over and cook until browned and crispy on the second side, about 3 more minutes.
- Once browned on both sides, transfer the eggplants to a paper towel-lined plate to drain.
- Now serve the tortang talong hot or at room temperature with fish sauce.