Torta Talong

Name: Torta Talong
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Filipino
Ingredients: 2 Asian eggplants; 2 large eggs; 1/2 tsp salt; 1/4 tsp ground black pepper; 2 tbsp vegetable oil

A classic Filipino eggplant omelet made with charred eggplant flattened and pan-fried in a savory egg coating.

35 minEasyServes 2220 cal/serving

FilipinoLunchStovetopVegetarianLow CarbHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-Free

Ingredients

2 Asian eggplants
2 large eggs
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp vegetable oil

Instructions

1

Char 2 Asian eggplants directly over a medium-high stovetop flame for 8 to 10 minutes until skins are blackened and flesh is soft.
2

Let Asian eggplants cool slightly, peel off charred skin while keeping stems intact, and gently flatten flesh with a fork.
3

In a wide shallow dish, whisk together 2 large eggs, 1/2 tsp salt, and 1/4 tsp ground black pepper.
4

Heat 2 tbsp vegetable oil in a skillet over medium heat.
5

Dip each flattened Asian eggplants into the egg mixture until well coated, then place into the hot skillet and pour remaining egg over top.
6

Pan-fry for 3 to 4 minutes per side until golden brown and fully set.

Questions

How long does Torta Talong keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Torta Talong?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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