Despite the term “torta” meaning sandwich in Mexican cuisine, tortang talong is not a sandwich! Tortang talong is a roasted eggplant omelette. This dish requires minimal ingredients, yet packs SO much flavor! Usually, ground pork or ground beef is used as the meat, but in this delicious recipe, we will be using crab meat.
- 1 eggplant
- 4 eggs
- ½ tsp fish sauce (substitute: salt)
- Ground black pepper
- ½ cup crab meat
- Salt and pepper (to taste)
- Chopped green onions
- Sweet chili sauce (or banana ketchup, or vinegar)
- I recommend covering your stove that you will use with aluminum foil because the eggplant’s juices will eventually drip out. Hold the eggplant over the flame and char the whole skin. This will take you about 10-15 minutes.
- Put the charred eggplant in a bowl and cover it with plastic wrap. This will trap the steam, allowing the skin on the eggplant to come off easier. Set aside.
- Crack open all the eggs into a new bowl. Add the fish sauce into the mix, and follow it up with ground black pepper. Scramble the eggs well.
- Add the crab meat (amount to your preference) and mix it into the scrambled eggs. Set aside.
- Uncover the bowl with the eggplant. Scrape the skin off the eggplant using a butter knife (you can use your fingers, but a butter knife is more efficient and less sticky). Peel the eggplant until it’s completely naked.
- Dunk the skinless eggplant into the bowl of scrambled eggs. Hold the eggplant by the stem and run a fork through the eggplant to create little strands. This allows the eggplant to flatten into the omelette.
- Heat up a pan over medium heat with a little oil. Transfer just the eggplant onto the pan. Grab your fork again, and continue to scrape the eggplant into strands. Season with salt and pepper (hold back on the salt a little, because the crab is already salty).
- Pour the scrambled egg mixture onto the eggplant, and keep the heat on medium-low. Cover the pan with a lid to let it cook for a few minutes. Then, fold over the omelette. Cover the pan with a lid again and let cook until the egg has solidified.
- Flip over the whole omelette in the pan. Cook for just 1 minute on that other side.
- Transfer the omelette onto a plate, and garnish it with green onions. This tastes great with a side of either vinegar, banana ketchup, or sweet chili sauce.
Now you got tortang talong! It’s healthy, delicious, has many great benefits, and is great for breakfast. Enjoy! 🙂