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Tortang Talong (Filipino Eggplant Omelette)

5 from 1 vote
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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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2
Course: Breakfast
Cuisine: Asian, Filipino
Ingredients Equipment Method

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

Equipment

  • baking sheet
  • nonstick pan
  • parchment paper
  • whisk

Method
 

Bake and prepare the eggplant
  1. Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
  2. Use a fork to poke holes in the eggplants, then lightly drizzle with oil.
  3. Bake for 30 - 45 min, depending on the size of the eggplant. Remove from oven and let cool.
  4. Peel the eggplants (leave the stem on) then flatten with a fork.
Prepare the egg mixture
  1. Scramble the eggs. Then combine with oyster sauce, onion, and garlic.
Cook the omelette
  1. Heat a pan with oil at medium heat.
  2. Pour some of the egg mixture into a shallow dish. Dip the eggplants and add to the pan.
  3. 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.
  4. Season with salt and pepper to taste. Serve with rice, green onion, tomatoes, cucumber, and ketchup/chili sauce.