Filipino · Breakfast
Tortang talong (eggplant omelette)
Char-grilled eggplant mashed flat and dipped in egg, fried until golden.
- Calories
- 354 kcal
- Protein
- 20 g
- Carbs
- 21 g
- Fat
- 21 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, egg, soy.
Ingredients
- 200 g Aubergine
- 2½ eggs Eggs
- 2 cloves Garlic
- ¼ onion Onion
- ½ tomato Tomatoes
- ½ tbsp Sunflower oil
- ½ tbsp Soy sauce (reduced salt)
Method
- Grill or roast the eggplant whole for 12 minutes until soft, then peel and flatten with a fork, keeping the stem intact.
- Mix the chopped onion, tomato and garlic with a little soy sauce for a quick relish.
- Beat the eggs and dip the flattened eggplant to coat well.
- Heat the oil in a pan and fry the egg-coated eggplant for 3 minutes per side until golden and set.
- Serve with the tomato-onion relish.
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