Tortang Talong
A smoky Filipino eggplant omelette: grilled and mashed eggplants dipped in seasoned beaten eggs and pan-fried until golden and slightly charred—simple, savory, and satisfying.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 4 pcs eggplant
- 2 pcs egg
- 1 tsp salt
- 4 tsp olive oil
Directions
- Grill the eggplants until the skin is almost black
- Let the eggplants cool then peel off the skin and set aside
- Crack the eggs into a bowl
- Add salt to the eggs and beat until combined
- Place each peeled eggplant on a flat surface and flatten with a fork
- Dip the flattened eggplant into the beaten egg mixture to coat
- Heat a pan and add the olive oil
- Fry the eggplant on medium heat until both sides are cooked and golden, about 3–4 minutes per side