Tortang Talong

Name: Tortang Talong
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 long eggplants; 2 eggs; pinch salt; pinch pepper powder; pinch red chili flakes; 1 small onion, chopped; 1 small tomato, chopped; 1 green chili, chopped; 1 tbsp. coriander leaves, chopped; 2 tbsp. oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#brf - Tortang Talong is a very common Filipino style eggplant omelet that is traditionally served for breakfast in the Philippines. This simple recipe has very few ingredients, where the eggplants are first roasted on an open flame till it is charred. Then skin is then peeled, dipped in beaten egg and pan fried. Some chopped mixed veggies are added to enhance the flavour.

Bethica Das @kitchen_flavours

Saved

Ingredients

10-15 minutes

2 servings

2long eggplants
2eggs
pinchsalt
pinchpepper powder
pinchred chili flakes
1small onion, chopped
1small tomato, chopped
1green chili, chopped
1 tbsp.coriander leaves, chopped
2 tbsp.oil

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Steps

10-15 minutes

1

Wash, rinse and wipe dry the eggplants. Prick them with a fork and roast them on an open flame till it is well charred.
2

Cool and peel the skin off. Give it a flat shape with the help of a fork.
3

In a large flat bowl, whisk the eggs, salt, pepper and red chili flakes. In another bowl, mix together the chopped onion, tomato, green chili and coriander leaves.
4

Heat a 1 tbsp. of oil in a pan. Dip each roasted eggplant into the egg mix and carefully place it on the pan. Sprinkle some of the mixed veggies over it and shallow fry for a minute till one side is done.
5

Carefully, turn it over and cook the other side too. Similarly, pan fry the other eggplant. Serve with sauce and/or on a bed of rice for breakfast.