Tortang Talong Recipe
Filipino Eggplant Omelette with bell peppers & red onions over jasmine rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplants
Grill the eggplants over an open flame or on a grill pan until the skin is charred and the flesh is soft. Once done, remove from heat, let cool slightly, and peel off the skin. Set aside.
- 2
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Usually, this involves combining 1 cup of rice with 1.5 cups of water and bringing it to a boil. Once boiling, reduce heat to low, cover, and simmer until the water is absorbed.
- 3
Mix the Omelette Ingredients
In a mixing bowl, beat the eggs and season with salt and black pepper. Add the diced bell peppers and red onions, mixing until evenly combined.
- 4
Cook the Tortang Talong
Heat cooking oil in a non-stick skillet over medium heat. Add the grilled eggplant to the skillet, flattening it slightly with a spatula. Pour the egg mixture over the eggplant, ensuring it is evenly distributed. Cook for about 5-7 minutes on one side until golden brown, then carefully flip and cook the other side until set and golden.
- 5
Serve
Remove the Tortang Talong from the skillet and serve over a bed of jasmine rice. Enjoy!
