Roasted Eggplant Omelette (Tortang Talong)

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By Jeanelle Castro

Roasted Eggplant Omelette (Tortang Talong)

Name: Roasted Eggplant Omelette (Tortang Talong)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 medium eggplant Filipino or Chinese; 1/2 tsp Red Boat fish sauce; 2 eggs; salt to taste; pepper to taste; oil for cooking; banana ketchup (optional); vinegar, spicy (optional)

6 steps

Prep:25minCook:5min

This is a very simple and healthy Filipino dish to make at home! My grandma used to cook this for us all the time.

Updated at: Thu, 17 Aug 2023 06:37:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories360.3 kcal (18%)

Total Fat23.2 g (33%)

Carbs27.5 g (11%)

Sugars16.1 g (18%)

Protein15.7 g (31%)

Sodium1144.7 mg (57%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1eggplant

medium, Filipino or Chinese

Instructions

Step 1

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

eggplant1

Step 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

Step 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.

Step 4

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

Step 5

Once the bottom side is cooked, flip the omelette over.

Step 6

Remove from the pan and serve hot with a side of rice and dips (optional).