AI-generated image
Tortang talong
Filipino charred aubergine omelette
Tortang talong is a weekday lunch in Filipino homes from Luzon to Visayas, the dish a mother makes when the fridge holds only a few eggs and some long aubergines from the market. The aubergines are charred whole over a gas flame until the skin blackens and the flesh goes smoky and soft, then peeled (the stem left on as a handle), flattened into a fan with a fork, dipped in seasoned egg and fried until golden. The result is a thin, smoky omelette shaped like an aubergine. Filipinos eat it with rice and banana ketchup or a dish of vinegar with garlic. Chef's tip: char the aubergines right on the flame, not in the oven; that smoky taste is the whole dish.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
Method
0/6 doneStep 1: Put 2 long Asian aubergines directly over a gas flame on a medium-high heat (or under a very hot grill). Turn them with tongs every 2 minutes for 8–10 minutes, until the skin is black and blistered all over and the aubergine slumps and feels completely soft when pressed. Undercharring is the common mistake: firm flesh won't flatten and the omelette falls apart.
10 minStep 2: Let them cool on a plate for 3 minutes, then peel off the skin with your fingers, keeping the stems on.
3 minStep 3: Lay each aubergine on a plate and press it flat with the back of a fork, fanning it out into a thin, wide shape about 1 cm thick.
Step 4: Beat 3 eggs with ½ tsp salt and ¼ tsp ground black pepper in a shallow dish. Lay the flattened aubergines in the egg and spoon egg over the tops; leave for a minute to soak.
Step 5: Heat 4 tbsp vegetable oil in a frying pan over a medium heat. Lift one aubergine by the stem into the pan and spoon a little more egg over it. Fry for 2–3 minutes until the underside is golden and set, then flip and fry 2 minutes more. Repeat with the second.
5 minStep 6: Drain on kitchen paper and serve hot with rice and 2 tbsp banana ketchup or spiced vinegar.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Carbs
- 9 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tortang talong take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
