Keto Tortang Talong (Filipino Eggplant Omelette)
Savor the smoky, savory goodness of Keto Tortang Talong, a low-carb twist on the classic Filipino eggplant omelette. This keto-friendly recipe features flame-charred Asian eggplants, lending a bold, smoky aroma that pairs perfectly with the fluffy, seasoned egg coating. By using avocado oil and simple seasonings like garlic powder and black pepper, this dish keeps it light, healthy, and full of flavor. Each bite is a delectable combination of tender eggplant flesh and golden, crispy edges, making it a satisfying option for breakfast, lunch, or dinner. With just 10 minutes of prep and minimal ingredients, this quick and easy recipe is perfect for busy keto enthusiasts. Serve it hot with your favorite sugar-free dipping sauce or as a hearty standalone meal!
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Ingredients
- 2 pieces Asian eggplants
- 3 pieces Large eggs
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Avocado oil (or any keto-friendly oil)
Directions
Step 1
Wash the eggplants thoroughly and pat them dry.
Step 2
Place the eggplants directly over the flame of a gas stove or under a broiler, turning occasionally, until the skin is charred and wrinkled, about 5-7 minutes. This gives the eggplants a smoky aroma.
Step 3
Let the roasted eggplants cool slightly, then carefully peel off the charred skin. Be gentle to avoid tearing the flesh. Keep the stem intact to help hold the eggplants together.
Step 4
Flatten the peeled eggplants using a fork. Press down gently to spread the flesh without completely breaking it apart, keeping the stem intact for structure.
Step 5
In a mixing bowl, crack the eggs and whisk until frothy. Add the garlic powder, salt, and ground black pepper. Mix until well combined.
Step 6
Heat 1 tablespoon of avocado oil in a non-stick skillet over medium heat.
Step 7
Dip one eggplant into the whisked egg mixture, thoroughly coating all sides. Carefully transfer the eggplant into the hot skillet.
Step 8
Pour a bit more whisked egg over the eggplant to ensure it's fully coated. Use a spatula to shape and contain the egg layer around the eggplant if needed.
Step 9
Cook the eggplant omelette for 2-3 minutes on one side, or until golden brown. Flip carefully and cook for another 2-3 minutes on the other side.
Step 10
Repeat the dipping and cooking process with the second eggplant, adding the remaining tablespoon of avocado oil to the skillet before frying.
Step 11
Once both eggplants are cooked, transfer the tortang talong to a plate and serve hot. Pair with a sugar-free dipping sauce or keto-friendly condiment if desired.
Nutrition Facts
| Serving size | (643.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 579.6 |
| Total Fat 43.9g | 0% |
| Saturated Fat 8.6g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 1400.4mg | 0% |
| Total Carbohydrate 31.6g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 16.3g | |
| Protein 22.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 130.5mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 1280.4mg | 0% |
Source of Calories