Tortang Talong Recipe (2024)

FAQs

What is best paired with tortang talong? ›

What is best paired with tortang talong? Tortang talong is a savory egg omelette dish usually served with banana ketchup and steamed white rice.

Tortang talong, also known as eggplant omelette, is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines.

Tortang talong is a roasted eggplant dipped in whisked eggs then pan-fried until crispy.

While I can't condone freezing tortang talong, if you can't eat the dish fresh, store it in an airtight container, refrigerated, for up to three days. Once you're ready to reheat the dish, use either a microwave, stovetop, baking tray (in the oven), or air fryer to reheat the omelette.

We like to use thinner purple eggplants because they'll fit more easily in your pan. Magandang umaga (Good morning)!

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

The difference is that Chinese are lighter purple, and Japanese are a dark purple like the American eggplant.

First recorded in 1763, the word "eggplant" was originally applied to white cultivars, which look very much like hen's eggs (see image). Similar names are widespread in other languages, such as the Icelandic term eggaldin or the Welsh planhigyn ŵy.

"When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly. Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias.

Cooking an eggplant in the oven typically takes around 20 to 30 minutes at 400°F (200°C), depending on the size of the eggplant and how you're preparing it.

Can you eat eggplant left out overnight? ›

How Long Does Eggplant Last? A whole eggplant will last at room temperature for up to two days, but it will start going bad faster if it's exposed to sunlight or ethylene gas. Eggplants prefer cool, dark environments, like a pantry or wine cooler, and their optimum storage temperature is around 50 degrees F.

But like its nightshade cousin the tomato, eggplant cannot tolerate fridge-cold temperatures for too long. After a few days, you may start to notice brassy streaks and soft spots on the eggplant's skin; inside, the flesh and seeds begin to brown, and small air pockets develop in the otherwise dense fruit.

This savory dish is best served with garlic fried rice and banana ketchup, providing a satisfying and easy-to-prepare meal for the whole family.

There are plenty of options: hash brown potatoes, sliced tomatoes, fruit, toast, an English muffin, a simple salad, some pancakes, a slice of ham, sausage or bacon. You should always consider the omelets filling when choosing a side. You want a nice balance of flavor and intensity.