Philipino eggplant omelet (Tortang talong)
I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.
Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two
Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
Rellenong talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion
Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!
