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Tortang talong (eggplant omelette)
In this recipe, the beaten eggs are poured into a pan and, when half set, the cooked butterflied eggplant is laid on the center. The egg is folded over the eggplant to enfold it.
Course
Main Course
Cuisine
Filipino
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
1
person
Author
Connie Veneracion
Ingredients
1
cooked eggplant
grilled, roasted, broiled, steamed or boiled and cooled
salt
pepper
1
tablespoon
cooking oil
1
egg
lightly beaten
Instructions
Peel the eggplant, split open and flatten lightly with a fork.
Sprinkle with salt and pepper.
Heat a tablespoonful of oil in a frying pan.
Beat an egg with a pinch of salt and pepper.
Pour the beaten egg into the hot oil.
Place the eggplant at the center of the pool of beaten eggs.
When the eggs are firm but still wet on top, fold the sides inward to cover the eggplant.
Cook until the underside is lightly browned.
Flip to brown the topside.