Tortang Talong (Pinoy Eggplant Omelette) Recipe
A quick simple dish you can make with eggplants and eggs.
Servings: 4
Calories: 296kcal
Equipment
- Cooking Pan
Ingredients
- 4 pcs eggplants (talong)
- 1 pc medium-sized onion, chopped
- 3 cloves garlic, minced
- 3 pcs eggs
- 4 tbsp cooking oil
- salt and pepper, to taste
Instructions
- In the cooking stove, place the eggplant on top directly. Cook until all sides are evenly charred. Let it cool.
- In a flat workspace, peel off the skin of the eggplant then flatten it using a fork.
- In a cooking pan, add in the onions, and garlic. Saute until tender and fragrant.
- In a bowl, add in the eggs and season with salt and pepper. Mix and beat the eggs until foamy then dip the eggplant and coat with the egg mixture.
- In the same cooking pan, add in the eggplant. Cook for 2 to 3 minutes on one side and then flip. Cook until both sides are set.
- Transfer to a serving tray or serving plate. Serve and enjoy!
Notes
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Nutrition
Nutrition Facts
Tortang Talong (Pinoy Eggplant Omelette) Recipe
Amount Per Serving
Calories 296
Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 3.1g19%
Cholesterol 123mg41%
Sodium 57mg2%
Potassium 1142mg33%
Carbohydrates 30.5g10%
Fiber 16.8g70%
Sugar 15.2g17%
Protein 9.1g18%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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