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Tortang talong
Aubergine omelette
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
- 2 long Asian auberginesabout 150 g each
- 3 eggs
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 tbsp vegetable oil
- 2 tbsp banana ketchup or spiced vinegar (optional)to serve
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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.
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