Tortang Talong

Tortang Talong

Tortang Talong (eggplant fritters or/ eggplant-omelette) is a very simple dish that does take a little bit of patience to prepare, but the result is very rewarding. You will find it at just about any restaurant in the Philippines and it is very popular at Turo-Turo eateries.

Tortang Talong

Tortang Talong

I remember when I was in high school Tortang Talong was one of my favorite foods, not only is it very tasty, but also very affordable. It’s just amazing that 16 years later here I am writing a blog about it.


 

From what I can remember this is the way we are going to cook it, classic and simple. Cooking this dish is a two-stage process. First you must cook the eggplant by roasting it.

The best way to do this is to roast it on the grill over hot coals or on a gas grill. If you don’t have time to do it the traditional way you can also use your microwave.

The second stage is making the batter which consists of scrambled eggs. So let’s get down to it and make some Tortang Talong (eggplant-omelette).

Ingredients:

  • 4 Large eggplants
  • 6 Eggs
  • 1 Small onion finely minced
  • 1 Tsp. Salt
  • ½ Tsp. Ground black pepper
  • Corn oil for frying

Directions:

  1. Heat grill prior to cooking.
  2. Wash eggplants and pierce them all over with a fork.
  3. On a hot grill roast eggplants until the skin is slightly burnt.
  4. Remove from the grill and set aside.
  5. In a bowl beat 6 eggs and season with salt and pepper.
  6. Then add the finely minced onions and set aside.
  7. Carefully skin the eggplants and place them on a large baking pan.
  8. Using a fork flatten the meat of the eggplants and pour egg mixture over the top.
  9. Mix it carefully without tearing the eggplants.
  10. In a large frying pan heat 6-tablespoons oil and place the battered eggplants in the frying pan.
  11. This is the part that you have to be careful not to tear the eggplants while transferring from the baking dish to the frying pan.
  12. While frying one side spoon egg mixture on top of the eggplants, about three spoon-fulls each eggplant
  13. Let it cook over medium high for three minutes.
  14. Then using a spatula carefully turn the eggplants.
  15. Again try not to tear them and let it cook for an additional 3 minutes while checking the eggs for doneness.
  16. You may serve this as a side dish or you can serve it just with rice. Enjoy!

Totang Talong Ingredients

Eggplant on the grill

After grilling the eggplants

Torta egg batter

Tortang Talong

m4s0n501
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7 Responses to “Tortang Talong”

  1. Sandy says:

    I love tortang talong. There’s also one easy way to cook eggplant aside from roasting that i will share to all. I wash the eggplants and pierce them all over with a fork. Then wet a paper towel and wrap the eggplants and microwave them for about 10 min. When cooked you can peel the outer skin and mix with egg mixture.

    I really love your recipes in this website especially the pork barbecue. I’ve been looking for the perfect recipe and I finally found yours with the right engredients plus the pictures that made it really simple. Right now I’m planning to cook the Bicol Express.Looks yummy and with your engredients, im sure its a big hit. Keep it up. Im looking forward for new recipes.

  2. Steve Torino says:

    This looks a really interesting recipe, I will try this very soon. Do you have any more vegetarian dishes?
    Thanks,
    Steve

  3. Marie says:

    my fave breaskfast dish, i also added tomato with my tortang talong

  4. Leah says:

    One of my favorites! Yes, I wish there was a tag to index vegetarian dishes, poultry dishes, etc.

  5. Ben Castillo says:

    I coudn’t agree more what Sandy Says. Wrapping the eggplant and putting it on a microware is a very wonderful idea. but on this procces you are taking away the smokey taste of the eggplant if you dont grill them.

  6. alondra says:

    looks very simple with deliciouse.
    i will try!
    thank you!

  7. Sifu Paddler says:

    I like the idea of using a baking dish to prepare and then transfer to frying pan to cook up multiple eggplants into one fritata. That’s pretty genius and something I’ve never seen before. Tortang is one of my favorites for anytime of the day. Instead of using the mikey, I use a fork and pierce the skin all over, rub with olive oil, salt & pepper and bake in a toaster oven for about 30-40 min depending on size. Eventhough I won’t get the great smokey flavor as opposed to roasting, the salt, pepper and olive oil comingle when I scrape the meat. Chop and then add to eggs and then prepare it as an omellet or scramble. Add tomatoes and Sriacha and get ready to rock and roll. In terms of eggplant, I find the Philippine variety to be more sweet in comparison to its purple cousins.

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