Commonly called by the nickname Torta, Tortang Talong (Eggplant Omelet) is widely popular in all parts of the Philippines. The simple version only uses eggs along with roasted eggplant. But, some variations of Tortang Talong include cooked ground meat or crab meat for a heartier dish. Patis (fish sauce) is the first choice for condiment, but banana ketchup is also another Filipino favorite. After you’re done preparing your Eggplant Omelet, you should serve it with hot white rice and as an accompaniment alongside fish and seafood dishes.

The History of Tortang Talong (Eggplant Omelet)

Eggplants tend thrive in the tropical climates of the Philippines which makes it an abundant and critical ingredient in Filipino cuisine. While this ingredient had its place in history already, it wasn’t until the Spanish colonial period that eggplant and eggs came to be. During this time, Filipino cooks adopted the concept of the torta (essentially an omelet) and began combining roasted eggplant with beaten eggs to create a more structured and filling meal. As farming practices expanded, the availability of eggs did as well leading this dish into the homes of Filipino citizens too.

Tortang Talong (Eggplant Omelet)

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• Author: Rafe Vencio

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Description

A nutritious way to start your day.

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Ingredients

Scale 1x2x3x

• 2 large or 3 small Asian variety eggplants (about 1/2 lb)
• 2 large eggs
• Salt and pepper
• Oil for frying
• Patis (fish sauce) for serving or banana ketchup (available at any Asian grocery stores)

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Instructions

1. Char the eggplant to remove the skin; place over flame on top of stove or grill/broil until soft; place eggplant in a bowl covered with plastic to allow the steam to soften, peel when cooled. Use a fork to gently flatten the eggplant leaving the stem part to keep it whole.
2. Beat eggs in a bowl big/wide enough to dip the eggplant in. Season with a good pinch of salt and pepper.
3. Heat pan and add a little oil (about 1 tbsp or less if using a non-stick pan). Dip the eggplant and allow it to soak a little; leftover eggs can be slowly drizzled onto the eggplant while frying.
4. Fry until golden brown on one side (about 4 to 5 minutes) and flip over and cook the same.
5. Season with a little salt and pepper after frying and drain on paper towels if needed.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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