TORTANG TALONG is a meatless eggplant omelette dish
A very popular Filipino dish that is very easy to make and normally serve for breakfast. “Tortang” meaning Omelette Style cooking and “Talong” meaning eggplant. Traditionally this dish requires grilling the eggplant on the stove top, to have a smoky flavor. I remember when I used to help my Mom remove the charcoaled skin from the eggplant on top of a newspaper. It wasn’t fun at all because it created a big mess on the table. Although I must admit I enjoyed eating it afterwards. So today, I am making it super easy without any mess. No burn skin to deal with while maintaining its traditional flavor. This dish is normally served with Garlic Fried Rice* and a Sweet Banana Ketchup** condiment. It is easy, tasty and cheap to make, totally meatless and sugarless. This could actually qualify as a KETO dish if you serve it with anything else but Rice or other Carbs. Take this recipe and make it your own, add more garlic or liquid smoke, have fun with it, Enjoy!
Ingredients:
Asian Eggplant “Chinese Eggplant” “Filipino Eggplant”
2 eggs
Minced garlic
Minced onion
Salt and pepper to taste
1. First remove the eggplant skin using a veggie peeler keeping the stem end intact for easy handling.
2. Then wrap the eggplant with a plastic wrap making sure that it is sealed well.
3. Place eggplant on a plate and microwave for 6 minutes to cook it in its own juice.
4. Remove from microwave. Then press lightly w a spoon to see if done. It should be soft to the touch. Let it cool and then removing the plastic.
5. Lay the eggplant flat in a small cake pan or plate. Then flattened with a fork to spread the eggplant to about 1/4 inches thickness making sure to keep it in one piece.
5, Drizzle the eggplant with 1 to 2 tablespoon of Liquid Smoke extensively and top it with minced garlic and onion.
6. In a small bowl scramble the eggs and seasoned w salt and pepper. Then pour over the eggplant. Lift the eggplant carefully to coat the underside. Do not flip over. Scoop the egg batter on top and let it marinate for a minute.
7. Grab the eggplant on its stem and slowly lay it on the frying pan with the tip of the eggplant first to the edge of the pan. Cook for about 3 mins in medium high heat.
8, When the edges are cooked, lift the eggplant to check for browning underneath, then slowly flip over and cook the side with garlic and onion. Let it brown for about 4 mins so that the garlic and onion cooked. Pour the rest of the egg from the pan or plate around the eggplant. When the eggs are done. Fold it over the eggplant. With a wide spatula. Flip it one more time and turn off heat. The heat from the pan should cook it the rest of the way.
9, Use a spatula to lift and drip the excess oil. Then place it on a serving plate then add garlic fried rice and tomato salsa*** as side condiment. And finally Eat and Enjoy!
Eggplant omelette with garlic fried rice and tomato salsa.
*Garlic Fried Rice
Simple to make. Mince garlic and fry in a pan with enough oil so that the garlic can float to the top when browned. Strain the toasted or fried garlic and save the oil. Crumble a day old rice in a bowl, lightly season with salt. In a deep pan or wok on medium heat, add some oil from the garlic and toss the rice with a wooden spoon and break up the rice so they do not appear lumpy. Once the rice is well coated with oil, add the toasted garlic and mix. Remove from heat to prevent burning.
**Sweet Banana Ketchup
It is available in most Asian Market and Amazon. The popular brands are Juffran and UFC. It is sweet and just a tad spicy.
***Filipino Tomato Salsa
Filipino Tomato Salsa can be served with anything fried such as fish, pork, chicken and of course Torta. Just dice a tomato and half an onion and add a little fish sauce, and toss in a bowl. If no fish sauce, light soy sauce may do. You can spice it up a little with Siracha, Tabasco or any chili sauce.
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