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Tortang talong (or torta) is a Filipino eggplant omelette made by pan-frying a charred eggplant doused in (vegan) egg. The outside of the omelette is golden brown and crispy, while the core remains soft and creamy. This dish is a popular breakfast or lunch in the Philippines and requires just a few simple ingredients. It will be your new favorite summer recipe!
Tortang talong translates to “eggplant omelette,” from a suffixed form of torta (“omelette” or “flat cake”) and talong (eggplant).
Ingredients You’ll Need
- Japanese eggplants: Thinner purple eggplants are ideal for this recipe. When larger eggplant varieties are used, the eggplant may need to be halved or quartered (with the stalk still attached), so they are not too big for your pan and are easier to handle.
- Cooking oil: We use olive, avocado, or coconut oil.
- Aromatics: We like incorporating yellow or white onion and garlic cloves into the egg mixture for extra flavor.
- Liquid Vegan Egg: 1 1/2 cups liquid vegan egg (we used Just Egg)
- Seasonings: We added vegan fish sauce, salt, and pepper, but feel free to add additional spices or seasonings of your choice. Soy sauce is also great in the egg mixture!
- Serve with: Banana ketchup (or regular ketchup) and rice. Scallions are also great for garnish!
How to Make Tortang Talong
To prepare tortang talong, you first need to char whole eggplants until the flesh is soft and the skin is almost black. You can do this over the flame on a gas stove or a grill or broil it in the oven on a baking pan.
The charring of the eggplant is essential and should not be skipped! It gives this recipe its characteristic smoky flavor. Once charred, cool the eggplant and peel the charred skin off. Using the back of a fork, mash the flesh flat. Dip the flattened eggplant into your prepared vegan egg mixture and pan fry until golden and crispy.
Prepare the Vegan “Egg” Mixture
Add a tablespoon of oil to a large pan. Once heated, add onions and garlic and saute until soft, about 3-4 minutes. Transfer the cooked onion and garlic mixture to a wide and shallow bowl or container. Add in the vegan egg, vegan fish sauce, salt, and ground black pepper. Mix until uniform and set aside.
- Aluminum foil (optional): You can use this to line your stovetop for easier clean-up.
- Large pan: Be sure it is big enough to comfortably fit the eggplant.
- Tongs: For flipping the eggplant
- Wide and shallow bowl: Makes it easier to dip the eggplant into the egg mixture
- Fork: For mashing the eggplant
If you like this recipe, you might also enjoy
- Loaded Vegan Chickpea Omelet
- Filipino Scrambled Eggs
- Giniling (Filipino Picadillo)
- Arroz Caldo (Filipino Rice Porridge)
- Fluffy Ube Pandesal (Filipino Purple Yam Bread Rolls)
- Suman Malagkit (Filipino Steamed Rice Cakes)
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