Tortang Talong is a Filipino omelette made with eggplant, often served with rice and a dipping sauce made from vinegar, soy sauce, and chilli peppers.
It can be eaten as a main dish for breakfast, lunch, or dinner and is also a popular street food item, sold at food stalls and markets as a snack.
In some regions, ground meat, shrimp, or vegetables may be added to the eggplant mixture before frying. Additionally, the dipping sauce may vary in flavor and spiciness depending on local preferences.
Origin & Cultural Significance
While the exact origins of Tortang Talong are unclear, eggplant-based dishes have been part of Filipino culinary tradition for centuries.
Talong, or eggplant, is a widely available and affordable ingredient in the Philippines, so is incorporated into many popular Filipino dishes.
Tortang Talong Recipe
Tortang Talong is a Filipino omelette made with eggplant, often served with rice and a dipping sauce made from vinegar, soy sauce, and chilli peppers.
Ingredients
- Eggplant - 2
- Eggs - 4
- Small onion (finely chopped) - 1
- Garlic (minced) - 2 cloves
- Salt - 1/2 tsp
- Ground black pepper - 1/4 tsp
- Cooking oil - for frying
- Vinegar (for dipping sauce) - 2 tbsp
- Soy sauce (for dipping sauce) - 2 tbsp
- Chilli pepper (finely chopped) - 1
Instructions
- Preheat a grill or stovetop griddle over medium heat.
- Grill the eggplants until the skin is charred and the flesh is soft, about 10-15 minutes. Alternatively, you can roast the eggplants in the oven or directly over an open flame on a gas stove.
- Once the eggplants are cooked, remove them from the heat and let them cool slightly.
- Peel off the charred skin of the eggplants, leaving the stem intact. Flatten the eggplants using the back of a fork or spoon to create a flat surface.
- In a bowl, beat the eggs and season with salt and pepper.
- Heat a small amount of cooking oil in a non-stick skillet over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant and translucent.
- Dip each flattened eggplant in the beaten eggs, making sure to coat both sides.
- Carefully transfer the eggplant to the skillet and cook until the bottom is golden brown, about 2-3 minutes.
- Flip the eggplant and cook the other side until golden brown and the egg is fully cooked, about 2-3 minutes more.
- Repeat with the remaining eggplants and egg mixture.
- In a small bowl, mix together vinegar, soy sauce, and chopped chili peppers to make the dipping sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 361Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 211mgSodium: 1301mgCarbohydrates: 36gFiber: 9gSugar: 11gProtein: 19g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.