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Tortang talong


Serves: 4-6 as part of a sharing spread
timePrep time: 20 mins
timeTotal time:
Tortang talong
Recipe photograph by Kris Kirkham
Sometimes the simplest recipes are the best. This aubergine omelette is a favourite go-to recipe in many Filipino homes, either served like this or sometimes stuffed with pork

Serves: 4-6 as part of a sharing spread
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
161Kcal
Fat
12gr
Saturates
2gr
Carbs
3gr
Sugars
3gr
Fibre
4gr
Protein
9gr
Salt
0.2gr

Ferdinand 'Budgie' Montoya

Ferdinand 'Budgie' Montoya

Budgie Montoya started cooking (he used to work in IT) when he arrived in London in 2012 and now has his own Filipino restaurant, Sarap Bistro, in the capital
See more of Ferdinand 'Budgie' Montoya’s recipes
Ferdinand 'Budgie' Montoya

Ferdinand 'Budgie' Montoya

Budgie Montoya started cooking (he used to work in IT) when he arrived in London in 2012 and now has his own Filipino restaurant, Sarap Bistro, in the capital
See more of Ferdinand 'Budgie' Montoya’s recipes

Ingredients

  • 2 medium-large aubergines (about 300g each)
  • 4 medium eggs
  • 2 tbsp vegetable oil to fry, plus extra to grease
To serve
  • cooked jasmine rice
  • banana ketchup (see recipe below)
  • lime wedges

Step by step

  1. Using a skewer or fork, poke some holes all over the aubergines, then rub with a little vegetable oil. Char on the barbecue or under a hot grill (or over a gas flame); you want to cook them until the skins have burnt and start to blister and the flesh has softened. Transfer the roasted aubergines to a bowl and cover with a plate. Leave until cool enough to handle.
  2. Beat the eggs with seasoning in a shallow dish.
  3. Peel the cooled aubergines, leaving the stems and flesh intact. Using the back of a fork, flatten and press each one before adding to the egg mixture.
  4. Heat 1 tablespoon of oil in a large frying pan. Lift one aubergine from the egg mixture and add to the hot pan and pour more egg mixture on top (leave some for the other aubergine). Immediately use a spatula to fold the egg mixture into the sides of the aubergine to reflect its shape. Fry for 2-3 minutes until golden brown on each side; transfer to a warm plate and keep warm. Repeat with a tablespoon of oil and the other aubergine and egg mixture.
  5. Serve with jasmine rice and some banana ketchup, plus lime wedges to squeeze over if you like.

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