Roasted Eggplant Omelete (Tortang Talong)

This is one of those recipes I always turn to when I need a quick meal. The only problem is my eggplant doesn’t last too long in the fridge! We usually eat it faster than I can buy more!

The important piece of this recipe is to roast the eggplant before cooking it with the egg. You want to make sure that eggplant is properly cooked through and edible.

Feel free to add whatever seasoning and flavoring to the omelette! I personally love fish sauce in my omelette.

Otherwise, this tortang talong recipe is easy and straightforward!

Ingredients

  • 1 medium eggplant
  • 1/2 teaspoon fish sauce
  • 2 eggs
  • salt to taste
  • pepper to taste
  • oil for cooking
  • banana ketchup optional
  • vinegar spicy, optional

Directions

1. Roast the eggplant over open flame until the whole eggplant becomes soft and juicy, then fully peel the skin.

2. In a separate shallow bowl, whisk together two eggs, fish sauce, salt, and pepper. Note: the amount of salt depends on the saltiness of your fish sauce

3. Place the eggplant in the egg mixture. Using a fork, gently scrape the eggplant to flatten it out across the egg mixture. It should look like a fan.

4. Heat some oil on a medium nonstick pan, then pour in the omelette and eggplant.

5. Once the bottom side is cooked, flip the omelette over. Remove from the pan and serve hot with a side of rice and dips (optional).

Recipe

Roasted Eggplant Omelete (Tortang Talong)

A quick but tasty meal! Eggplant in egg
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Servings 1 serving

Ingredients
  

  • 1 eggplant
  • ½ teaspoon fish sauce
  • 2 eggs
  • salt to taste
  • pepper to taste
  • oil for cooking
  • banana ketchup optional
  • spicy vinegar optional

Instructions
 

  • Roast the eggplant over open flame until the whole eggplant becomes soft and juicy, then fully peel the skin.
  •  In a separate shallow bowl, whisk together two eggsfish saucesalt, and pepper. Note: the amount of salt depends on the saltiness of your fish sauce
  • Place the eggplant in the egg mixture. Using a fork, gently scrape the eggplant to flatten it out across the egg mixture. It should look like a fan.
  • Heat some oil on a medium nonstick pan, then pour in the omelette and eggplant.
  • Once the bottom side is cooked, flip the omelette over. Remove from the pan and serve hot with a side of rice and dips (optional).