Filipino
Tortang Talong
A classic Filipino eggplant omelette made by charring whole eggplants until smoky, then peeling, flattening, and pan-frying them in seasoned beaten egg. Serve it hot with rice and banana ketchup or spiced vinegar on the side.
Ingredients
- Asian eggplants2 medium
- Large eggs3
- Fish sauce1 tsp
- Fine salt1/4 tsp
- Ground black pepper1/4 tsp
- Neutral cooking oil3 tbsp
- Cooked white rice, for serving2 cups
- Banana ketchup or spiced vinegar, for serving2 tbsp
Method
- Char the whole eggplants directly over a gas flame, charcoal, or under a broiler, turning often, until the skins are blackened and the flesh is very soft.
- Place the charred eggplants in a bowl, cover for 5 minutes, then peel off the skins while keeping the stems attached.
- Lay each peeled eggplant on a plate and gently flatten the flesh with a fork, spreading it into a fan shape without tearing it from the stem.
- Beat the eggs with fish sauce, salt, and black pepper in a shallow bowl.
- Dip one flattened eggplant into the beaten egg, spooning egg over the flesh so it is well coated.
- Heat half of the oil in a nonstick or well-seasoned skillet over medium heat.
- Slide the coated eggplant into the pan, pour a little extra beaten egg over the top, and fry for 3 to 4 minutes until the underside is golden and set.
- Carefully flip the torta by holding the stem with tongs and supporting the omelette with a spatula, then cook for 2 to 3 minutes more.
- Transfer to a plate and repeat with the remaining eggplant, oil, and egg mixture.
- Serve hot with steamed white rice and banana ketchup or spiced vinegar.
Common questions
Can I substitute another eggplant if I can't find Asian eggplants?
Yes. Use small Italian eggplants or slender Chinese eggplants if needed. Choose eggplants with thin skin and few seeds so they soften quickly and hold together after charring and flattening. Avoid very large, seedy eggplants.
How long does it take to make Tortang Talong from start to finish?
Plan on about 20 to 30 minutes total. Charring and peeling takes the longest, around 10 to 15 minutes, depending on heat. Frying each torta usually takes 3 to 4 minutes per side, plus a few minutes to beat the eggs.
What are the most common mistakes when cooking this dish?
The biggest mistakes are under-charring the eggplant, peeling too aggressively and breaking the flesh, and using too much oil or high heat. If the eggplant is not very soft, it will be hard to flatten and the omelette may tear.
How should I store leftovers and reheat them?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat or in a 350°F oven until warmed through. Microwaving works, but the coating will be softer.
What is the best way to serve Tortang Talong?
Serve it hot with steamed white rice and either banana ketchup or spiced vinegar. A little extra fish sauce on the side is common too. It works well as breakfast, lunch, or a simple dinner with a fresh vegetable side.