Tortang Talong (Filipino Eggplant Omelette)
Each bite provides a forkful of comfort and flavor. Use our recipe to whip up this easy eggplant dish with only 7 simple ingredients!
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Servings: 2
Ingredients
- 2 Japanese eggplants
- 4 eggs
- 1 tbsp oyster sauce
- ¼ cup yellow onion minced
- 4 cloves garlic chopped
- salt & pepper to taste
- oil for cooking
Instructions
Bake and prepare the eggplant
- Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
- Use a fork to poke holes in the eggplants, then lightly drizzle with oil.
- Bake for 30 - 45 min, depending on the size of the eggplant. Remove from oven and let cool.
- Peel the eggplants (leave the stem on) then flatten with a fork.
Prepare the egg mixture
- Scramble the eggs. Then combine with oyster sauce, onion, and garlic.
Cook the omelette
- Heat a pan with oil at medium heat.
- Pour some of the egg mixture into a shallow dish. Dip the eggplants and add to the pan.
- Pour about half the remaining egg mixture on top. Cook for about 3-4 minutes, then fold over the sides. Flip then cook another 2 minutes. Repeat for the other eggplant.
- Season with salt and pepper to taste. Serve with rice, green onion, tomatoes, cucumber, and ketchup/chili sauce.
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