Heart-Healthy Tortang Talong (Filipino Eggplant Omelette)

Elevate your healthy eating routine with this Heart-Healthy Tortang Talong, a flavorful Filipino eggplant omelette with a nutritious twist! This recipe swaps whole eggs for fluffy egg whites, making it low in cholesterol while still delivering the classic smoky, savory flavors of traditional Tortang Talong. Japanese eggplants are roasted until charred for a rich, earthy taste, then peeled and flattened before being dipped in a light, garlicky egg white batter. Cooked with just a spritz of olive oil spray, this guilt-free dish is perfect for those keeping an eye on their heart health. Garnish with fresh parsley for a pop of color and serve with brown rice or fresh tomatoes for a balanced, wholesome meal. Easy to prepare and full of authentic Filipino flavor, this dish is a must-try for health-conscious food lovers!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Japanese eggplants (medium-sized)
• 4 pieces Egg whites
• 1 teaspoon Fresh garlic cloves (minced)
• 1 teaspoon Salt (or salt substitute for low sodium)
• 0.5 teaspoon Freshly ground black pepper
• 1 tablespoon Parsley (chopped, optional, for garnish)
• 1 spray Olive oil spray (or avocado oil spray)

Directions

Step 1

Rinse and pat dry the eggplants. Using a fork, prick holes evenly around each eggplant to prevent them from bursting during roasting.

Step 2

Roast the eggplants over a gas stove flame, turning occasionally using tongs, until the skins are charred and the flesh has softened. This process usually takes about 5-7 minutes. If you don’t have a gas stove, you can broil the eggplants in the oven for 10-12 minutes, flipping halfway through.

Step 3

Once the eggplants are roasted, place them in a bowl and cover with a plate or plastic wrap. Let them rest for 5 minutes. This helps loosen the skin.

Step 4

Peel the charred skin off the eggplants carefully, keeping the stems intact and the flesh whole. Gently flatten the peeled eggplants with a fork, spreading them into an even paddle-like shape.

Step 5

In a mixing bowl, whisk the egg whites with the minced garlic, salt, and black pepper until slightly frothy.

Step 6

Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.

Step 7

Dip one eggplant into the egg white mixture, ensuring it is fully coated, and then gently transfer it to the hot skillet. Pour additional egg whites over the top if needed to coat the entire surface.

Step 8

Cook the eggplant omelette for 2-3 minutes on one side until set and golden brown, then carefully flip using a spatula. Cook for another 2-3 minutes on the other side.

Step 9

Repeat the dipping and cooking process for the second eggplant.

Step 10

Plate the cooked Tortang Talong and garnish with chopped parsley if desired. Serve warm with brown rice or a side of sliced tomatoes for a complete heart-healthy meal.

Nutrition Facts

Serving size	(623.2g)

Amount per serving	% Daily Value*
Calories	205.5

Total Fat 2.0g	0%
Saturated Fat 0.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2431.5mg	0%
Total Carbohydrate 33.1g	0%
Dietary Fiber 14.9g	0%
Total Sugars 17.7g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 63.6mg	0%
Iron 1.4mg	0%
Potassium 1347.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.9%

Protein: 33.8%

Carbs: 58.3%