Dairy-Free Tortang Talong (Filipino Eggplant Omelette)
Discover the rich flavors of this *Dairy-Free Tortang Talong (Filipino Eggplant Omelette)*, an iconic dish that beautifully showcases the smoky essence of flame-roasted Japanese eggplants. This dairy-free twist on a Filipino classic is both simple and satisfying, with tender eggplant wrapped in a savory, spiced egg mixture infused with garlic and onion powder. The eggplants are roasted to perfection, peeled, and gently flattened before being pan-fried until golden, creating a dish that’s irresistibly soft with a hint of crispness. Perfectly paired with steamed white rice, this recipe is a wholesome, gluten-free meal that makes use of pantry staples and minimal prep time. Garnished with fresh spring onions for a pop of color, this torta variation is a delightful choice for anyone seeking a healthy, comforting, and flavorful addition to their mealtime repertoire.
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Ingredients
- 4 pieces Japanese eggplant (long variety)
- 4 pieces Large eggs
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 3 tablespoons Neutral oil (e.g., vegetable or avocado oil)
- 2 tablespoons Spring onions (optional, for garnish)
Directions
Step 1
Prepare the eggplants: Rinse the eggplants and pierce each one a few times with a fork to prevent bursting during roasting.
Step 2
Roast the eggplants: Place the eggplants directly over an open flame on a gas stove or grill and roast, turning occasionally, until the skins are charred and the flesh is soft. This process should take about 10-15 minutes. Alternatively, the eggplants can be broiled in an oven, turning occasionally, until blackened and softened.
Step 3
Peel the eggplants: Once roasted, transfer the eggplants to a bowl and cover with a lid or wrap with aluminum foil to steam for 5 minutes. This will make peeling the charred skin easier. Using your hands, remove the skin, taking care to leave the stem intact.
Step 4
Flatten the eggplants: Gently flatten each peeled eggplant with a fork, ensuring the stem remains attached. Set the flattened eggplants aside.
Step 5
Prepare the egg mixture: In a medium bowl, beat the eggs. Add the garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Step 6
Preheat the pan: Heat 1 tablespoon of oil in a non-stick or cast-iron skillet over medium heat.
Step 7
Cook the omelettes: Dip one eggplant into the beaten egg mixture, ensuring it is fully coated, then transfer it to the hot skillet. Cook for 2-3 minutes on one side or until golden, then flip and cook the other side for another 2-3 minutes. Repeat for the remaining eggplants, adding more oil as needed.
Step 8
Serve: Transfer the cooked eggplants to a serving plate. Optionally, garnish with chopped spring onions for extra flavor and color. Serve warm with steamed white rice or your preferred side dish.
Nutrition Facts
| Serving size | (1223.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 894.7 |
| Total Fat 63.8g | 0% |
| Saturated Fat 12.3g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 2662.9mg | 0% |
| Total Carbohydrate 63.8g | 0% |
| Dietary Fiber 29.6g | 0% |
| Total Sugars 34.0g | |
| Protein 34.3g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 213.8mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2531.9mg | 0% |
Source of Calories