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Tortang Talong (Filipino Eggplant Omelette)
40 minServes 2Nutri-Score B€
B
40 min
40 minTortang Talong (Filipino Eggplant Omelette)
what you need
Ingredients
eggplant (whole, roasted until charred)Produce2 pieces
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
vegan egg (beaten)Fresh200 ml
vegan fish saucePantry15 ml
saltSpices3 g
black pepper (ground)Spices2 g- cooking oil (for frying)Pantry45 ml
rice (cooked, for serving)Grains300 g- ketchup (for serving)Pantry60 ml
per serving
Nutrition
822kcal
- Carbs
- 133 g
- Proteins
- 11 g
- Fat
- 28 g
step by step
Method
- Step 1
Roast the eggplants
- Roast the whole eggplants until they are nice and charred.
- Set them aside to cool.
- Step 2
Cook the aromatics and make the egg mixture
- Cook the chopped onions and minced garlic until soft and fragrant.
- Mix them with the vegan egg.
- Season with vegan fish sauce, salt, pepper and any other seasonings you like.
- Step 3
Peel and flatten the eggplant
- Peel the roasted eggplant.
- Flatten it with a fork.
- Step 4
Dip and fry
- Dip the flattened eggplant into the vegan egg mixture.
- Fry until nice and brown on both sides.
- Step 5
Serve
- Serve with rice, ketchup and whatever else you'd like.
- Enjoy!