Filipino Eggplant Omelet
A quick and easy way to use Asian eggplants.
The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Known as a tortang talong in the Philippines, this eggplant omelet fritter makes for a filling breakfast or lunch. If you’re not yet an eggplant person, this is a great way to appreciate them: their mild, roasted flesh adds substance and a welcome creamy texture.
Keith McBrayer
Ingredients
Eggplant & eggs
- asian eggplants11 part
- eggs22 parts
- salta sprinkle
- black peppera sprinkle
- cooking oila drizzle
For serving
- rice, cooked
- ketchup
Method
Step 1: Roast the eggplants
Poke each eggplant with a fork several times to vent the skin. On a grill, gas flame, or under a broiler, roast the eggplants aggressively. Continue roasting and rotating the eggplants until the skins are completely and blackened, and the insides are very soft.
- Allow the eggplants to cool some, and then use a fork to gently peel off the charred skin. Small bits of skin left are ok.
Step 2: Prep the omelet station
Crack the eggs into a bowl and beat them together with salt & pepper. Transfer the egg mixture to a flat plate.
- Get a nonstick pan and gently preheat the stove with a drizzle of cooking oil.
Step 3: Flatten & coat each eggplant
Add the cooked eggplant to the egg mixture on the plate. Using a fork, gently smoosh the eggplant meat until it has completely flattened. Keep the eggplant intact, however. The flattened meat should have a wide, bulbous shape, and pick up a lot of the egg mixture.
- Transfer the flattened eggplant by the stem to the hot pan, making sure to lay it flat.
Step 4: Brown the omelet
Once the eggplant omelet has cooked on one side ( is ok), flip until the other side is cooked too. Repeat steps 3 and 4 with any remaining eggplants for extra servings.
Serve and enjoy with warm rice and ketchup.
- By the way, these can be stuffed with ground pork and seasoned with oyster and soy sauce for a more savory, filling version.
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