Tortang Talong (Eggplant Omelet)
Tortang Talong (Eggplant Omelet) is one of the popular ways eggplant is being cooked. This is a Filipino recipe in which eggplant is sprinkled with spices, salt and pepper then dipped into a beaten egg.
Servings: 3 people
- 4 pcs Eggplant Large size
- 2 pcs Eggs Beaten
- pinch Salt
- 1 tbsp Garlic Powder
- pinch Pepper powder
- 4 tbsp Cooking Oil
Preparing the eggplant
Boil the whole eggplant until fork tender. Remove from the pot.
Remove its skin so that what is left is its pulp or meat without removing the stalk/stem for you to hold the eggplant.
Place it in a plate and press the eggplant meat and sprinkle it with a bit of salt and pepper and garlic powder.
In a separate plate, beat an egg.
Cooking the Eggplant Omelet
Heat oil in a frying pan under low-medium heat.
Put the eggplant into the beaten egg then pan fry it for 2 minutes or until golden brown.
Flip it and fry the other side of the eggplant. Transfer to a plate once done.
Do the same with the rest of the eggplants until you are done.
Put it in a serving plate and serve. This is best paired with rice or fried rice.