Eggplants are my favourite in the vegetable kingdom, give me fried slices of eggplant and a fish sauce/calamansi or lemon juice dipping sauce, with steamed rice and I’m in 7th heaven. I had this crazy craving for fried eggplants with fish sauce during my first pregnancy (Miss M). I was so addicted to it that my Mom told me if I eat too much my baby will have purple spots all over its body. But of course, Miss M didn’t have any purple spots….it’s just an old Filipino wives' tale that if you eat certain things when you’re pregnant, in the end your baby will resemble it in some ways.
I love eggplants….fried, grilled over charcoals or under the grill, steamed and included in kare-kare (braised oxtail peanut stew), sinigang (Filipino sour soup) or moussaka (Greek layered baked eggplant/beef mince) and of course as eggplant omelettes. In Tortang (TalongFilipino Eggplant Omelette), there are two main versions in our house….one with meat and one without. Very easy to make, you can prep your ingredients the day before and keep them in the fridge.
TORTANG TALONG (Filipino Eggplant Omelette)
250g pork mince
1 tspn cooking oil
4 tspn water
pinch of salt/pepper
9 small Lebanese eggplants
1 large tomatoes, diced
1 large onion, diced
pinch of salt/pepper
*used U.S Measuring Cups & Spoons
~ In a small saucepan, heat 1 tspn of cooking oil and sauté the pork mince, salt/pepper and water. Bring to boil and simmer till the liquid entirely evaporates, set aside to cool.
~ Rinse the eggplants in cold water and with a fork or small knife, make small pricks around the eggplants.
~ Grill the eggplants till the skin are slightly singed and blistered in medium-high heat. Turn the eggplants occasionally for even cooking. Do not cook in high heat as it will just quickly burns the skin and you will end up with raw eggplant flesh inside.
~ Let it cool till you can handle them with your bare hands. Remove skin and make sure the eggplant’s shape is still intact. If any flesh is still clinging to the skins, scrape with a spoon and include with the rest of the eggplant. Fanned them out by pressing with the back of the fork and gently spread the bottom part.
~ Place all the eggs and salt/pepper in a one large bowl and whisk till it’s frothy. Add in the tomatoes, onion and cooled pork mince, stir till well incorporated.
~ Place one of the flattened eggplant into the mixture and make sure that it is covered well.
~ Heat some oil in your non stick frying pan and once your oil is hot enough, reduce the heat into medium or medium-high. With your left hand hold the top end of the eggplant and with your right, using a large ladle, scoop the eggplant with mixture in one go. Place gently into the frying pan.
~ Cook for around 30 seconds or until you have notice that the bottom side of egg mixture have that golden brown parts. Flip the eggplant omelette and cook the other side. Repeat 6 to 8 steps until you have done all the eggplants.
BEST WITH: Tomato sauce or Banana ketchup and Steamed Rice.
- If you are omitting the pork mince, just add more tomatoes/onions or just add 1-2 more eggplants. If you happen to buy large Lebanese eggplants, this recipe will be good for 5 eggplants.
- The reason I have cooked the pork mince in advance before adding to the egg mixture is to make sure that the pork mince is cooked well done and the omelette won’t be soggy with the extra liquid that raw pork mince will produce while frying.
- If you have leftover egg mixture, just cook them as normal round omelettes.
- There are people who prefer to cook the onion and tomatoes with the pork mince but I prefer to add it fresh with the cooked mince/egg mixture as I like the onions to still retain that slight “bite” and still see visible diced tomatoes on my Tortang Talong.