Eggplant Omelette (Tortang Talong)

Eggplant was the favorite vegetable in our household when I was growing up.  Along with fried eggs, fried eggplant with rice was a common sight on our breakfast table.  It is a vegetable commonly used in most Filipino dishes. Some other examples are pinakbet (shrimp and vegetable stew) and sinigang (tamarind soup). Eggplant omelette is another way our family cooked eggplant growing up. It is normally grilled or broiled, skin peeled, coated with beaten eggs and then fried. My mom usually charred the eggplants on the flames of the gas stove but in this recipe, I cooked and softened the eggplants in boiling water. I learned this method from my cousin and I have been using it ever since. My family usually enjoys eggplant omelette with pork binagoongan (sautéed pork with shrimp paste), tomatoes and semi-ripe mango or you can have it simply with ketchup. Yummy!

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Cooking Tips for Perfect Tortang Talong

To achieve the best flavor and texture in your eggplant omelette, start with the right eggplants. Look for Japanese or Asian eggplants, as they tend to be sweeter and less bitter than the larger varieties. When grilling or boiling the eggplants, make sure they are fully cooked and soft. If you are grilling, allow the skin to char slightly to add a smoky flavor. If you prefer to boil them, cook until they are tender but not mushy. After cooking, let them cool a bit before peeling the skin off, as this will make it easier. Use a fork to mash the eggplant slightly before mixing it with the beaten eggs, which helps to incorporate the flavors better. Finally, when frying, use enough oil to create a crispy outer layer, but don’t drown the omelette. A non-stick pan can also help to achieve that golden crust without sticking.

Serving Suggestions for Your Eggplant Omelette

Eggplant omelette can be served in various ways to enhance your meal. It pairs beautifully with a side of steamed rice, making it a hearty breakfast or lunch option. For a refreshing twist, serve it with a simple salad of diced tomatoes and onions, drizzled with a bit of vinegar or soy sauce. This adds a tangy contrast to the richness of the omelette. If you want to elevate your dish, consider adding a side of spicy vinegar or a homemade salsa for an extra kick. Tortang talong also works well as a filling for sandwiches or wraps. Just slice it up and tuck it into a soft bread roll with some mayonnaise or garlic sauce. The versatility of this dish allows you to enjoy it in many different styles, so feel free to experiment with your favorite sides.

Storage Instructions and Reheating Tips

If you have leftovers, store your eggplant omelette in an airtight container in the refrigerator. It can last for about three to four days. To reheat, simply place it in a skillet over medium heat. Add a splash of oil to revive that crispy texture. Cover the skillet for a few minutes to heat it through without drying it out. You can also use the microwave, but this method might make the omelette a bit soggy. Just heat it in short bursts, checking frequently. If you want to freeze the tortang talong, do so before frying. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you want to enjoy it, let it thaw in the refrigerator overnight, then proceed to fry it as usual. This way, you can have a delicious homemade meal ready in no time.

Frequently Asked Questions

Can I use other types of eggplants?

Japanese or Asian eggplants work best for this recipe because they are sweeter and less bitter. If you can’t find them, regular globe eggplants will also do, but they might have a stronger flavor.

What can I serve with tortang talong?

Tortang talong pairs well with a variety of sides. You can enjoy it with pork binagoongan, fresh tomatoes, semi-ripe mango, or just some good old ketchup for a simple touch.

How should I store leftovers?

If you have any leftovers, store them in an airtight container in the fridge. They should be good for about 2-3 days, just reheat them in a pan for the best texture.

Can I make tortang talong ahead of time?

You can prep the eggplants in advance by grilling or boiling them and storing them in the fridge. When you’re ready to eat, just coat them in beaten eggs and fry them up fresh.

What are some common mistakes when making tortang talong?

One common mistake is not cooking the eggplants long enough, which can lead to a tough texture. Also, make sure to let the eggplants cool before peeling to avoid a messy situation.

Eggplant Omelette

Liza A

Savor the creamy texture of eggs mingling with tender Chinese eggplants in this easy omelette. It's a delightful twist that brings comfort and flavor to your breakfast.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine Chinese

Servings 3 -4 servings

Calories 180 kcal

Ingredients

  

1x2x3x

• 4 medium size Chinese eggplants
• 4 eggs beaten
• Sea salt
• Vegetable oil for frying

Instructions

 

• Cooked eggplants in boiling water until soft (around 20 -25 minutes). Let it cool. Peel off the skin and on a plate, flattens the meat with the back of a fork. Sprinkle with salt.
• Lay the eggplants on a square casserole. Pour the beaten eggs over it. Make sure the eggplants are fully coated with eggs.
• Heat oil in a frying pan over medium high heat. Bring the casserole close to the pan and gently lower the eggplant onto the heated oil, spooning some egg mixture on top of the eggplant.
• Fry until golden brown and eggs have set, flip over and brown the other side.
• Drain on paper towel. Serve with steamed rice. Enjoy!

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 9gFat: 12gSaturated Fat: 3gCholesterol: 210mgSodium: 200mgFiber: 4gSugar: 3g

Keyword easy breakfast, eggplant, omelette, quick meal, vegetarian

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