About This Recipe:
Today, I’m whipping up my version of Tortang Talong, a classic Filipino Eggplant Omelette, using fresh eggplants and herbs straight from my garden. I’ve given this traditional dish a twist by adding some oven-broiled eggplant, freshly picked perilla, minced onion, garlic, and holy moly peppers. And if you’re worried about not having a grill, fear not! I’ve got you covered with an easy broiler method that gives the eggplants that lovely smoky flavor.
It’s a simple, yet hearty brunch dish that’s perfect for those lazy weekend mornings. So, why not join me in giving this a go?
Watch Me Make This Recipe:
@carmeninthegarden What should I make for him next!? 🇵🇭 Brunch time! Making Tortang Talong (Eggplant Omelette) with fresh eggplants & herbs from my garden. 🍆🌿 Don't have a grill? Broil it! 🙌 Link in bio for the recipe and more garden-to-table ideas. Sign up for my newsletter! 💌💡 #TortangTalong #GardenToTable #Filipino ♬ original sound – Carmen in the Garden
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How to Make This Recipe:Print
- 2 large eggplants
- 4 eggs
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 holy moly peppers or 1/2 jalapeno, minced
- Salt and pepper to taste
- 2 tablespoons oil
- 5–7 large perilla leaves, sliced or chiffonaded
- Rice, for serving
- Banana ketchup, mayo, aioli, hot sauce, of your choosing for serving
- Preheat your oven broiler.
- Prick the eggplants with a fork all over to prevent them from bursting, and place them on a baking sheet.
- Broil the eggplants until the skin is charred and the flesh is soft. This could take about 15-20 minutes. Turn them halfway through for an even char.
- While the eggplants cool, saute onion, garlic and pepper.
- Once cool, peel off the skin of the eggplants. Flatten the flesh using a fork, keeping the stem intact.
- In a bowl, beat the eggs. Add the perilla leaves.
- Dip each eggplant in the egg mixture, making sure the flesh is well-coated. Place in skillet and pour remaining egg mixture. Fry each side until golden brown, about 3-4 minutes.
- Serve the tortang talong with steamed rice or on its own. Top with a sauce of your choice. Enjoy!