A couple of weeks ago one of my friends posted a picture of something on Facebook. He might have actually posted a link to a video, but I try not to click on links on Facebook because I just end up down a black hole. But the name of what was in the link was included in the post – Tortang Talong – so I Googled it. All I found originally was videos of how to make the dish but they were not in English. I eventually found one in English. I watched it, but didn’t make note of the recipe because it seemed pretty easy. Tortang Talong is Filipino Eggplant Omelette. I love eggplant and so I was very excited to try this. When I looked at the videos they showed thin eggplants not the globe ones. But they were also shorter than the ones I see at the store. I figured I could just cut it to make it shorter after I roasted it.
Well, after I roasted it, it didn’t seem like a good idea to cut it. One of the eggplant exploded out of its skin – which is ok because the skin gets peeled off. I decided to use the entire eggplant. I had originally decided to just try this “omelette” without anything added to it, but then I started thinking of it as an omelette and decided to add mushrooms. Then, while cooking the mushrooms and eggplant I decided to add cheese.
Since I was adding topping, it made me wonder how the toppings would be incorporated into the omelette, I looked up one recipe that said to pour some egg on top. Well, my two eggs in the pan didn’t really allow for “pouring” on top so I used an additional egg. So I ended up using THREE eggs per eggplant.
So while this was good, it just tasted like eggs and mushrooms to me. I didn’t even get any of the eggplant flavor. I think I want to try it next time with fewer eggs and perhaps NO TOPPINGS.
The on English video I had seen topped it with meat. When I mentioned that to my friend on Facebook he said he usually didn’t use anything except a lot of garlic!
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Tortang Talong – My Attempt
1 lb of mushrooms
1/2 of an onion
1 tablespoon olive oil
garlic salt
two eggplant (not the globe ones)
six eggs
4 tablespoons of coconut oil
2 tablespoons butter
1/2 cup of cheese
Turn oven on to 450°F. Line a baking sheet with parchment paper and put the eggplant on the pan. Pierce the skin of each one (perhaps that will keep them from exploding). Put the pan with the eggplant on it in the oven. Let the eggplant bake for about 25 minutes. Then take them out and turn them over and let them bake for another 25 minutes.
While the eggplant is roasting, chop the onion. Clean and slice the mushrooms. Heat up the olive oil in a pan, then cook the onions. Add the mushrooms to the pan and cook the mushrooms, adding garlic salt as you cook the mushrooms. Once the mushrooms are cooked remove them from the pan.
Mix two of the eggs in a dish large enough to hold the entire eggplant (it needs to be long and wide) adding garlic salt to your liking.
Once the eggplant is fully roasted peel the skin off of each one. Leave the stem attached. Then place one in the dish with the mixed eggs. Use a fork to mash the eggplant. Sprinkle 1/4 cup of cheese on the eggplant, then add 1/2 of the cooked mushrooms. Spoon the raw eggs on top of the eggplant coating the toppings. In another dish mix one egg and pour it over the eggplant and toppings.
Heat 2 tablespoons of coconut oil and 1 tablespoon of butter. Once it is hot slide the eggplant with toppings into the pan and cook. When one side is done, flip the eggplant over and cook the other side.
Repeat the process for the other eggplant.
Once cooked it is ready to eat!
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You can use any topping you’d like. As I mentioned the video I watched had ground beef and I think peppers. I saw some recipes have seafood. My friend just like garlic.
I want to try this again but with fewer eggs to see if the flavor of the eggplant will come through. Perhaps I will use fewer eggs for mine, but not my hubby. He is not as a big of fan of eggplant as I am.
Have you ever tried Tortang Talong? What do you add to it? What is your method?
Our rose bushes are at it again. When we first moved in we had VERY ORANGE roses, WHITE roses, and light pink roses. Over the years our orange roses have been not-as-orange when they first bloom then they fade to pink. I wrote a post about it – Yard Roses. Well, now our once white roses bush that has been yellow for years is now producing BOTH white and yellow roses. We have not done any type of grafting. But the white roses look REALLY white in the sun. But looking at the pictures they seem light pink.
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