Filipino Eggplant Omelet
An omelet worth making a big deal over. Don’t forget the Filipino ketchup!
you're making mealtime meaningful.
Eggplant has been one of those foods for me that creativity and inspiration run stale in. It cooks up very soft and tender, but doesn’t lend itself to recipes in many other ways. This omelet takes eggplant to a whole new level for me, roasted over an open fire, peeled, coated in eggs, then fried in a pan. It’s a tender omelet where egg still rules the kingdom, but with a tender, smoky filling of eggplant. It’s pretty genius. A traditional Filipino recipe called Tortang Talong that you can have anytime of day. From a satisfying morning breakfast or a light filling lunch, this omelet is versatile.
What is a Japanese/Chinese Eggplant?
These eggplants are traditionally long, slender-looking eggplants that you can find at specialty grocery stores, Asian supermarkets, and occasionally at your local big brand store. The flavor is relatively the same as conventional eggplants, but is much easier to roast and keep its shape. Remember the omelet works so well because of the way you’re consuming a small amount of eggplant that is still fully in tact.
Making this omelet may seem difficult, but it only requires a little patience and being gentle. Roasting the eggplant over the fire is a fun job. As the vegetable cooks it starts to get very soft and mushy, so be sure to handle it with care in the final moments of charring. After it rests, the wrapped-up skin will peel very easily off. Just take your time. Once your eggplant is peeled, it’s time to smash it on a plate with the egg. Eggplant has stringy fibers that, once smashed, will pretty much stay connected. Be gentle, but smash it up. The last part is cooking, where you slide the whole eggplant and egg directly into the pan. Voila! Smooth sailing from here
Flip your omelet using a spatula and by holding onto the stem of the eggplant. This make it easy to maneuver in the pan without ruining the omelet.
Time to serve! This omelet HAS to be served with classic Filipino ketchup. It’s made out of mashed banana and dyed to look like ketchup. It has a slight amount of heat to it and just pairs with this dish so well. Think of it like Filipino sriracha.
Filipino Eggplant Omelet
Yield(s): Makes 2 omelets
10m prep time
10m cook time
10m inactive
Diet: Gluten-Free, Vegetarian
you're making mealtime meaningful.
Ingredients
- 4 eggs, divided into two
- 2 small Japanese eggplant
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Roast the eggplant over an open fire or under a broiler until the whole eggplant is completely charred. Place in a bowl or plate covered with plastic wrap. Let rest for 10 minutes.
- Peel the charred eggplant skin carefully, then set aside.
- Preheat a non-stick sauté pan with a tablespoon of olive oil over medium-high heat.
- Add the eggplant to the pan with two beaten eggs, season with salt and pepper. Reduce the heat to low and lightly smash the eggplant into the egg until the stem.
- Flip the egg over once the egg is set and continue cooking for an additional minute.
- Remove to a plate and enjoy!
