Good morning Tortang Talong lovers! Want to learn how to make your favorite eggplant omelet more flavorful? Read on! It’s so simple and easy! I promise.
Growing up, the only type of omelette I know of is tortang talong. It is always a part of our weekly menu and my siblings and I eat it whenever! Breakfast, lunch or dinner. Just as long as it’s swimming in ketchup (wink!) give it to us and we’ll devour it in minutes! That’s the kid’s version way of eating it, with banana ketchup more specifically.
Nowadays, I enjoy the grown-up version more. I alternately have it is with patis (fish sauce) mixed with calamansi or with bagoong-isda. Sometimes I enjoy eating it plain and sometimes I love pairing it with any paksiw dish. How about you?
Today, I’m sharing with you how my Mama makes tortang talong. Nothing complicated as usual. Just a more flavorful and well-seasoned torta you’ll ever have.
Boiled or Roasted Tortang Talong
The traditional way of making tortang talong is grilling over hot charcoal until the flesh is soft (but not mushy) and the skin becomes charred. Bringing out the smoky flavor is the goal of this cooking method. Of course, we all know that anything that involves charcoal-grilling takes up time and some preparation. And so most home cooks nowadays, prefer grilling the eggplants over a direct flame of a gas stove. This is way easier and the smoky flavor is definitely present.
Boiling, on the other hand, is sort of the atypical way of softening the eggplants. Purists probably shy away from this because it tends to make the eggplant a bit watery. Just a bit but I personally think it works “almost” the same as grilling sans the smoky flavor.
This comes in handy if you don’t have an oven or a gas stove to grill the eggplants i.e. if you’re using induction cooker or just microwave at home. Note: I have yet to try cooking eggplants in a microwave. Stay tuned for updates.
Flavorful and well-seasoned Torta
So how does my Mama make her tortang talong? Well, it is actually a well-known secret. Seasoning! This involves sprinkling salt, pepper, and garlic powder directly to the flattened eggplant flesh just before dipping in the egg mixture. When I found out that she does this every time she makes torta for us, I was simply amazed! She finally revealed her not so secret “secret”.
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Watch how to make Tortang Talong
- 2 medium-size eggplant I used Japanese
- 1 large egg or 2 small eggs
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- cooking oil
Tortang Talong - Stove Roasted
- Pierce eggplant with fork or tip of a knife. Place the eggplant directly on the burner of a gas stove turned to medium heat. When one side is charred, turn with tongs and start charring another side. Repeat until the eggplant has softened. Let it cool then peel off the skin with your fingers. Gently flatten with a fork.
Tortang Talong - Boiled
- Cook eggplants in boiling water until soft and tender. Transfer to a plate and let it cool. Peel off the skin with your fingers. Gently flatten with a fork.
How to Cook Tortang Talong
- Lightly season both sides of the eggplant with salt, garlic powder and ground black pepper.
- Beat eggs in a shallow bowl or plate. Lightly season with salt, garlic powder, and black pepper. Dip the eggplant into the mixture, making sure all sides are coated.
- Heat oil in a skillet. Once hot, gently place the eggplant in the pan. Fry until golden to dark brown. Spoon some of the beaten egg on the top side just before flipping to brown the other side. Transfer to a serving plate and serve with your favorite dip and rice of course!
- Japanese and Chinese eggplant
- White Eggplant
- Green Eggplant
- Globe Eggplant
- Oven-baked the eggplants in an oven at 350f or 180c for 45mins to 1 hour until flesh has soften.
If you make this recipe, snap a pic and hashtag it #rivertenkitchen — We love to see your creations on Instagram and Facebook.
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