Tortang Talong (Eggplant Omelette)
Tortang Talong is a delicious Filipino dish made out of eggplant and eggs. Eat it with a side of rice and banana ketchup for a great breakfast!
Servings: 1 eggplant
Calories: 177kcal
Cost: $1.72
Ingredients
- 1 eggplant ($1.50)
- 1 egg ($0.17)
- salt ($0.01)
- oil ($0.04)
Instructions
- Preheat broiler. Place eggplant on a baking sheet and broil, turning it often until blackened all over. Keep a close eye on it!
- Once the eggplant is blackened and soft, remove from heat and allow to cool on a plate. In a bowl, beat an egg and season with salt.
- When the eggplant is cooled, peel and discard the eggplant skin. Transfer to shallow bowl. Using a fork, gently flatten the eggplant.
- Pour the beaten egg over the eggplant. Press down with the fork so that the eggplant absorbs some of the liquid.
- Lightly oil a frying pan and heat on medium-high heat. Transfer the eggplant egg mixture to the pan, pouring any excess egg on top. Cook for 2-3 minutes until golden brown on the bottom, then gently flip to brown the other side.
- Serve with rice and enjoy!
Notes
Chinese or Japanese eggplants are most commonly used to make tortang talong, but you can cut an Italian eggplant into thirds, lengthwise.
You can cook onions, garlic, beef, or pork before adding your eggplant egg mixture.
Nutrition
Serving: 1 eggplant | Calories: 177kcal | Carbohydrates: 27g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 72mg | Potassium: 1110mg | Fiber: 14g | Sugar: 16g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg
