Filipino · beginner
Filipino Tortang Talong (Smoky Eggplant Omelette)
Charred long eggplants flattened and dipped in lightly seasoned eggs, then pan-fried into a crispy, tender omelette.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Broil whole eggplants under direct heat for 12 minutes, turning occasionally until skin is charred and flesh feels completely soft.
- 02
Transfer eggplants to a broad dish, cover tightly with foil for 5 minutes to steam, then peel off blackened skin leaving stems intact.
- 03
Place peeled eggplants onto a clean cutting board and press firmly with a fork to flatten into wide fan shapes.
- 04
Whisk eggs, garlic powder, salt, and black pepper together in a wide shallow bowl until completely uniform.
- 05
Heat vegetable oil in a non-stick skillet over medium-high heat.
- 06
Dip each flattened eggplant into the egg mixture until fully saturated, sliding carefully into the hot skillet.
- 07
Spoon remaining egg mix over top of each eggplant and cook for 3-4 minutes per side until golden crisp.
- 08
Drain omelettes briefly on paper towels and garnish with diced tomato and chopped scallions before serving.
A LITTLE KITCHEN KNOW-HOW
Char-Peeling
Roasting whole vegetables directly over extreme heat to scorch outer skin, making it peel off easily while imparting smokiness.
Notes from the kitchen
- Leave the stem attached to make handling and flipping the tender eggplants much easier in the pan.
- Prick the skin with a fork before broiling to prevent internal steam buildup.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
