Breakfast

Tortang Talong

Filipino dish consisting of grilled eggplant dipped in beaten egg and then fried until golden brown.

40

min

Meal benefits

Provides essential vitamins and minerals, including vitamin B12, vitamin D, selenium, and choline, which are vital for brain function, bone health, and energy metabolism.

Eggplant contains nasunin, an antioxidant that helps protect cells from damage.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

200

Protein

8

g

Fats

12

g

Carbs

15

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

1

medium-sized eggplant

1

large egg

1

small tomato, diced

1

small onion, finely chopped

1

clove garlic, minced

0.5

tbsp

soy sauce

1

tbsp

avocado oil

Instructions

_{Step 1/4}

Prepare the Eggplant

Preheat the oven to 375°F (190°C) or alternatively, you can roast the eggplant directly over a gas stove flame. Place the eggplant on a baking sheet and roast in the preheated oven for about 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft. If using a gas stove, roast the eggplant over an open flame, turning frequently until the skin is charred and the eggplant is tender. Let the eggplant cool slightly, then peel off the charred skin. Flatten the eggplant with a fork.

_{Step 2/4}

Prepare the Omelet Mixture

In a bowl, beat the egg and season with soy sauce, salt, and black pepper. Stir in the diced tomato, chopped onion, and minced garlic.

_{Step 3/4}

Cook the Tortang Talong

Heat the oil in a frying pan over medium heat. Dip the flattened eggplant into the egg mixture, ensuring it is well-coated with the egg and vegetables. Carefully place the egg-coated eggplant into the hot pan. Pour any remaining egg mixture over the top of the eggplant. Cook for about 3-4 minutes on each side, or until the egg is fully cooked and the omelette is golden brown.

_{Step 4/4}