Published: by Nora Reyes · This post may contain affiliate links · 2 Comments
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Tortang Talong, or eggplant omelet, is the Filipino version of an omelet with smoky, custardy eggplant grilled on an open flame. It is dipped in an egg mixture and fried, creating a fluffy omelet with crispy edges. It's a simple yet flavorful way to elevate the humble eggplant into a special and satisfying meal.
Jump to:
- What is Torta?
- Ingredients you'll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Try other dishes with eggplant
- Other vegetable recipes you may like
- 📖 Recipe
- 💬 Comments
What is Torta?
In Filipino cuisine, "torta" is a savory omelet, derived from the Spanish word for "cake," reflecting the Philippines' Spanish colonial history. While "torta" in Spain can denote a cake, in the Philippines, it's primarily an egg-based dish.
Popular variations include Tortang Sayote (chayote omelet), Tortang Giniling (a ground meat omelet, typically made with leftover Picadillo), and Tortang Alimasag (crab omelet). It's customary to serve torta with rice, and it's frequently paired with banana ketchup for an added burst of flavor.
Ingredients you'll need
Notes and substitutions
- Eggplant: Choose the long, slender Japanese/Chinese variety available at Asian supermarkets.
- Oil: Choose a neutral oil with a high smoke point, which is ideal for frying. Good options include vegetable oil, canola oil, peanut oil, or avocado oil if you're willing to spend a bit more.
How to make this recipe
Step 1: Use a fork to pierce the eggplant to allow the steam to escape as it cooks, preventing it from bursting. Grill them on the stove over medium-high heat, preferably on a wire rack.
Turn them with tongs every few minutes until the skin is charred and flaky and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
Step 2: Once cool enough to handle, peel the charred skin while leaving the flesh intact. You can use a spoon to scrape any burnt bits or rinse them gently under running water.
Step 3: Flatten them with a fork, keeping them as whole as possible. Set them aside.
Step 4: Combine 3 eggs, 1 teaspoon fish sauce, a pinch of salt, some ground pepper, 1 stalk of scallion, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.
Step 5: Dip the eggplant into the egg mixture, coating them well. If you prefer to fry them separately, you can use two bowls to make it easier to slide them into the pan.
Step 6: Heat a small skillet or wok over medium-high heat and add a generous amount of oil, around ½-inch thick. Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
Step 7: Fry until the edges are browned, about 1 minute. If the eggs have spread out too much, you can fold the sides inward.
Step 8: Carefully flip the omelet and continue frying the other side for another minute until browned and thoroughly cooked.
Step 9: Drain the excess oil as you lift it off the pan or drain it on paper towels.
Serve immediately and enjoy with ketchup, sweet chili sauce, or Sriracha. For a classic Filipino meal, serve it withSinangag or Java Rice.
Recipe FAQs
Can I use other types of eggplant?
While it is possible to use other types of eggplant, such as globe or Italian eggplant, it's worth noting that larger ones can be a bit trickier to cook on the stovetop. They tend to char on the outside before the inside becomes creamy and fully cooked.
What does eggplant taste like?
Eggplant has a mild, earthy taste. The flavor can vary depending on how it's cooked and seasoned. When cooked, it becomes tender and creamy. Proper seasoning is essential to avoid any bitterness or blandness.
Try other dishes with eggplant
- Eggplant Stir Fry: A quick stir-fry with eggplants, shrimp, bell peppers, and aromatics.
- Ensaladang Talong: A creamy salad with grilled eggplants, tomatoes, and onions, usually seasoned with shrimp paste or vinegar.
- Kare Kare: A rich peanut stew that contains beef (often oxtail) and various vegetables like eggplant, yarlong beans, and okra.
- Adobong Talong: Eggplant slices stewed in a mixture of soy sauce, vinegar, and garlic, adopting the classic Filipino adobo flavor profile.
- Pinakbet: A mixed vegetable stew with eggplant, squash, okra, yardlong beans, and bitter gourd, sautéed with shrimp paste.
Other vegetable recipes you may like
- Ginataang Puso ng Saging Recipe
- Tofu and Mushroom Adobo Recipe
- Laing Recipe
- Adobong Talong Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Tortang Talong Recipe
A fluffy omelet with crispy edges made with smoky, custardy eggplant grilled on an open flame.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Asian, Filipino
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 352kcal
Author: Nora Rey
Cost: $2-$3
Equipment
Small skillet or wok
Ingredients
- 2 Japanese or Chinese eggplant see note
- 3 eggs beaten well
- 1 teaspoon fish sauce
- Salt and pepper to taste
- Neutral oil (for frying) see note
Instructions
Use a fork to pierce the eggplant to allow the steam to escape as it cooks, preventing it from bursting.
Grill them on the stove over medium-high heat, preferably on a wire rack. Turn them with tongs every few minutes until the skin is charred and flaky and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
Once cool enough to handle, peel the charred skin while leaving the flesh intact. You can use a spoon to scrape any burnt bits or rinse them gently under running water.
Flatten them with a fork, keeping them as whole as possible. Set them aside.
Combine the eggs, fish sauce, a pinch of salt, some ground pepper, scallions, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.
Dip the eggplant into the egg mixture, coating them well. If you prefer to fry them separately, you can use two bowls to make it easier to slide them into the pan.
Heat a small skillet or wok over medium-high heat and add a generous amount of oil, around ½-inch thick.
Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
Fry until the edges are browned, about 1 minute. If the eggs have spread out too much, you can fold the sides inward.
Carefully flip the omelet and continue frying the other side for another minute until browned and thoroughly cooked.
Drain the excess oil as you lift it off the pan or drain it on paper towels. Serve immediately and enjoy with ketchup, sweet chili sauce, or Sriracha.
Notes
- Eggplant: Choose the long, slender Japanese/Chinese variety available at Asian supermarkets.
- Oil: Choose a neutral oil with a high smoke point, which is ideal for frying. Good options include vegetable oil, canola oil, peanut oil, or avocado oil if you're willing to spend a bit more.
Nutrition
Calories: 352kcalCarbohydrates: 14gProtein: 6gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 123mgSodium: 460mgPotassium: 574mgFiber: 7gSugar: 8gVitamin A: 231IUVitamin C: 5mgCalcium: 40mgIron: 1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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B
Yummmm!Reply
Nora Rey
I totally agree! 🤤😋
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