High Protein Tortang Talong (Filipino Eggplant Omelette)
Elevate your weeknight dinners with High Protein Tortang Talong, a Filipino eggplant omelette that’s as nutritious as it is flavorful. This protein-packed twist on the classic dish features perfectly charred and tender eggplants paired with a savory mixture of lean ground chicken or turkey, aromatic garlic, and onions. The eggplants are artfully flattened and dipped in a rich, seasoned egg mixture before being pan-fried to golden perfection. With just 15 minutes of prep time, this quick and satisfying recipe delivers a hearty meal perfect for pairing with steamed rice or a tangy dipping sauce. Garnished with fresh green onions, this dish not only celebrates traditional Filipino flavors but also caters to protein seekers. Try this high-protein tortang talong today for an easy, healthy, and delicious addition to your recipe collection!
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Ingredients
- 2 pieces Eggplants (medium-sized)
- 4 pieces Eggs
- 150 grams Lean ground chicken or turkey
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cooking oil
- 2 tablespoons Green onions (sliced, optional for garnishing)
Directions
Step 1
Char the eggplants by placing them directly over a gas burner or on a grill. Turn occasionally with tongs until the skins are fully blackened and the eggplants are soft, about 8-10 minutes.
Step 2
Let the eggplants cool slightly, then peel off the charred skin. Keep the stems attached and gently flatten the eggplants with a fork. Set aside.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium heat. Sauté the onions and garlic until fragrant and softened, about 2 minutes.
Step 4
Add the lean ground chicken or turkey and cook until fully browned and no longer pink, about 5-7 minutes. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Remove from the heat and let cool slightly.
Step 5
In a large bowl, whisk the eggs with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix in the cooked ground meat until well combined.
Step 6
Heat the remaining 1 tablespoon of cooking oil in a nonstick skillet over medium heat.
Step 7
Dip one flattened eggplant into the egg mixture, ensuring it's fully coated. Lay the eggplant in the pan and spread about half of the meat-egg mixture over it to cover. Cook for 3-4 minutes on one side or until golden brown, then gently flip and cook for another 3-4 minutes. Repeat with the second eggplant.
Step 8
Transfer the cooked tortang talong to a plate, garnish with sliced green onions if desired, and serve warm with steamed rice or a dipping sauce of your choice.
Nutrition Facts
| Serving size | (1078.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 978.3 |
| Total Fat 61.7g | 0% |
| Saturated Fat 14.1g | 0% |
| Cholesterol 871.5mg | 0% |
| Sodium 2774.8mg | 0% |
| Total Carbohydrate 47.1g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 25.5g | |
| Protein 65.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 216.4mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2188.2mg | 0% |
Source of Calories