Tortang Talong (Filipino eggplant omelet)

How was everyone’s long weekend? Ours was a bit crappy. Nabol and I were sick for most of the Memorial Day break, but were able to rest and cook a couple of tasty dishes at home. Because we’re currently obsessed with all of Mark Weins travels, we decided to try a traditional recipe from the Philippines called Tortang Talong.

This eggplant omelet is super easy to make and just requires two ingredients: Chinese eggplants and eggs. Check out the video and the recipe. We hope you enjoy.

Tortang Talong - Ingredients:

• 1-2 Chinese eggplants (1 per person depending on the size)
• 1-2 Eggs, beaten (1 egg per eggplant)
• Salt to taste
• Garlic salt to taste (optional)
• Olive oil

Dipping sauce – Mix all ingredients to make sauce.

• 1/3 Cup of soy sauce
• Juice of 1 small lime
• 1 Jalapeño or small chili, chopped

1. Rub the eggplant with olive oil and place in baking sheet.
2. Roast the eggplant at 500 degrees for about 10 minutes per side. 
3. One cooled, remove skin with a fork, but keep the stem.
4. Mash the eggplant, coat with the egg. Season to taste.
5. Fry in a little bit of oil. Serve with sauce.