Cooking Lucid
Tortang Talong
Charred eggplant dipped in egg batter and pan-fried until golden. A simple, satisfying Filipino omelet that's vegetarian, budget-friendly, and ready in 20 minutes.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Char the eggplant
- 4 large eggplants (Japanese or Chinese)
- 4 eggs (beaten)
- ½ tsp salt
- ¼ tsp black pepper
Step 2 — Pan-fry
- 3 tbsp vegetable oil
- Optional: ½ lb ground pork (cooked and mixed into egg batter)
Step 3 — Serve
- Steamed white rice
- Banana ketchup or toyomansi
Instructions
- 1
Char the eggplant
Grill or broil eggplants, turning frequently, until skin is charred and flesh is soft, about 15 minutes. Cool, peel off charred skin, and flatten each eggplant with a fork, keeping the stem as a handle.
- 2
Dip and fry
Season beaten eggs with salt and pepper (mix in cooked ground pork if using). Dip each flattened eggplant in egg batter. Fry in hot oil 2–3 minutes per side until golden.
- 3
Serve
Serve with steamed rice and banana ketchup or toyomansi.
Nutrition per serving: 220 cal · 10g protein · 14g carbs · 14g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
