Tortang Talong (Eggplant omelette) 4 ways

Here's my reinvention of a classic filipino dish Tortang Talong. The classic version is usually eggplant that is roasted, flatten out and made into what looks like an omelet. In my version, I took the same flavors just changed up the look and added a crispy texture. It almost looks like sushi rolls when its cut. Its a little tricky to remove the inside of the eggplant, but if you have a apple corer this would be much easier. I'll share 4 different Tortang Talong recipes. To watch videos of how I make each one, visit my YouTube page Lala's kitchen.

Crispy Stuffed Eggplant (Crispy Tortang Talong)

Ingredients 

1 Chinese eggplant
1 cup ground pork
1/3 cup tomatoes
1/2 onion
2 garlic cloves
2 tbsp Oyster sauce
S&P to taste
Panko 
Flour
1 egg

Steps  

1. Rinse eggplant, cut bottom and tops to make them flat. Remove skin from eggplant (you can keep the skin on if this is something you like, however I found that the breading doesn't stay as well) Cut into 2 inches long. Carefully remove inside of eggplant, creating a hollow cylinder. Save what was removed from the eggplant and put aside. Place hollowed out eggplants in water so they do not brown. 
2. Minced garlic cloves. Dice onion, tomatoes and eggplant so that they are about the same size and small enough to be stuffed inside eggplant. 
3. In a medium skillet on medium high heat, add some oil. Add minced garlic and cook until edges start to brown. 
4. Add onions, cook until they become translucent.
5. Add tomatoes, cook until they are soften.
6. Add minced eggplant, cook until slightly soften. 
7. Move eggplant mixture to edges of skillet and add ground pork to the middle. Season with salt and pepper, cook until pork is no longer pink.
8. Add oyster sauce mix until well combine. Remove from heat and allow to cool.
9. Prepare dredging station. Place panko, flour (add some S&P) and egg (add some S&P) in separate bowls. 
10. Once eggplant stuffing has cooled down we can begin to stuff the eggplant. 
11. Remove hollowed eggplant from water, dry with some paper towel. Add the eggplant/pork stuffing, add a bit of pressure to make sure stuffing is well packed. Save any leftover stuffing for the classic version.
12. Place the stuffed eggplant in the egg mixture and coat the eggplant. 
13. After place stuffed eggplant into flour mixture and coat well. 
14. Add back into egg mixture, coat well.
15. Then place stuffed eggplant into panko mixture. Repeat until all stuffed eggplants are coated. 
16. In a medium skilled on medium heat, add breaded stuffed eggplants. Rotate eggplants until golden brown all around. Don't forgot to brown the sides of the eggplant but standing them up. 

Once golden brown, remove and allow to cool. You can eat this with ketchup or some chili sauce would work really well.

Stuffed Tortang Talong

Ingredients

1 eggplant
2 eggs
leftover pork/ eggplant stuffing from recipe above

Steps 

1. Place eggplant in toaster over on 350 degrees, bake for 30 mins until eggplant is soft. If you have gas stove you can place the eggplant over gas stove to char the skin of the eggplant, this also gives the eggplant a nice bbq flavor. I don't have a gas stove so the toaster oven works just fine.
2. Remove eggplant from toaster oven and allow to cool. Gently remove the skin and flatten out eggplant. 
3. Scramble 1 egg in a bowl, add S&P.
4. In a small non stick pan on medium heat, add a bit of oil. Pour scrambled egg into pan. Allow mixture to spread onto entire surface of pan. Place flatten out eggplant. Add the eggplant/pork stuffing on top of eggplant.
5. Once the eggs begin to set, scramble 2nd egg and pour on top of eggplant. Flip the eggplant, if you cannot flip the eggplant in the same pan flip it into another pan. Press down on the omelette to make sure eggs are all cooked.  

Enjoy this torta as the main dish with rice.

Basic Tortang Talong 

 

Ingredients

1 eggplant
2 eggs (depending on size of eggplant)

Steps 

1. Place eggplant in toaster over on 350 degrees, bake for 30 mins until eggplant is soft. If you have gas stove you can place the eggplant over gas stove to char the skin of the eggplant, this also gives the eggplant a nice bbq flavor. I don't have a gas stove so the toaster oven works just fine.
2. Remove eggplant from toaster oven and allow to cool. Gently remove the skin and flatten out eggplant.  
3. Scramble eggs, add salt & pepper.
4. Dip the eggplant into the scrambled eggs.
5. In a medium non stick pan, add oil and place heat over medium. Place eggplant and scrambled eggs in the pan. Once the bottom is golden brown, flip the eggplant.
6. Once the other side is golden brown, the torta is done. 

 This torta is usually eaten as a side dish, the main dish being fish and rice.  

Eggplant Omelette w/ pork

Ingredients

2 eggs
See recipe from Crispy Stuffed eggplant for stuffing recipe

Steps

1. Beat the 2 eggs and add salt & pepper. 
2. In a small non stick pan, heat the pan to medium and place some oil in the pan. 
3. Add the scrambled eggs and make sure eggs coat the bottom of the pan.
4. Add the pork/eggplant stuffing onto one side of the eggs. Leave some room around edge.
5. Once the eggs begin to set, fold the non stuffed side over to create a half moon shape. Slightly press down on the omelette. Continue to cook until eggs are set. 

This eggplant omelette can be eaten for breakfast or as a main dish for supper or lunch.  

There you have it, 4 ways to enjoy eggplant. My husband isn't a fan of the omelet version and he isn't really a fan of eggplant either. So he really liked the crispy version and didn't notice it was eggplant until I told him. Crispy or omelet style both recipes are delicious and I encourage you to try at least one version.

Happy eating and thanks for stopping by!