Filipino Tortang Talong Omelet, also known simply as Tortang Talong, is a savory eggplant omelet that is a popular dish in Filipino cuisine. The dish starts with large eggplants (aubergines) that are typically roasted or charred over an open flame until the skin is blistered and the flesh inside becomes tender. The roasted eggplants are then peeled and flattened to create a base.
To prepare the omelet, the flattened eggplants are dipped into beaten eggs mixed with seasonings like salt and pepper. They are then pan-fried until golden brown on both sides, creating a deliciously savory and slightly smoky flavor. Sometimes, shredded cheese or minced meat can be added to the egg mixture for extra richness and texture.
Tortang Talong is often served as a main dish or side dish, enjoyed with rice and a dipping sauce like vinegar or soy sauce with calamansi. It is appreciated for its simplicity, hearty flavors, and versatility, making it a comforting and satisfying meal in Filipino households.
Let’s make the Filipino Tortang Talong Omelet and make it keto-friendly:
Filipino Tortang Talong Omelet Recipe (Keto, Low-Carb)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
- 2 large eggplants (aubergines)
- 4 large eggs
- 1/4 cup heavy cream or unsweetened almond milk
- 1/2 cup shredded mozzarella cheese (optional)
- Salt and pepper to taste
- Cooking oil or butter for frying
- Chopped parsley or green onions for garnish (optional)
Instructions
Roast the Eggplants:
- Preheat the oven to 400°F (200°C). Place the eggplants on a baking sheet lined with parchment paper. Pierce each eggplant several times with a fork. Roast in the oven for 20-25 minutes or until the eggplants are soft and the skin is charred. Alternatively, you can char the eggplants directly over a gas flame or grill until tender.
Peel and Flatten the Eggplants:
- Once roasted, remove the eggplants from the oven and let them cool slightly. Peel off the skin carefully. Flatten each eggplant using the back of a fork or spoon to create a flat surface.
Prepare the Omelet Mixture:
- In a bowl, whisk together the eggs, heavy cream or almond milk, and shredded mozzarella cheese (if using). Season with salt and pepper to taste.
Assemble and Cook the Omelet:
- Heat a non-stick skillet or frying pan over medium heat. Add a small amount of cooking oil or butter to coat the pan.
- Dip each flattened eggplant into the egg mixture, ensuring it is well coated on both sides.
- Carefully place the eggplant in the skillet and cook for about 3-4 minutes on each side or until golden brown and cooked through. Repeat with the remaining eggplant slices and egg mixture.
Serve:
- Transfer the cooked Tortang Talong Omelet to a serving plate. Garnish with chopped parsley or green onions if desired.
- Serve hot as a main dish or a side dish. Enjoy!
Nutritional Information (per serving):
- Calories: Approximately 300 kcal
- Protein: 17g
- Fat: 23g
- Carbohydrates: 9g
- Fiber: 5g
- Net Carbs: 4g
- Sugar: 5g
- Sodium: 400mg
Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.
This keto-friendly and sugar-free version of Filipino Tortang Talong Omelet provides a delicious way to enjoy the traditional flavors of eggplant omelet while fitting into a low-carb lifestyle.
