Low Carb Tortang Talong (Filipino Eggplant Omelette)

Transform your mealtime with this deliciously savory Low Carb Tortang Talong, a Filipino eggplant omelette that's both wholesome and satisfying. This keto-friendly version of the classic dish showcases roasted Asian eggplants, giving it a smoky, caramelized flavor that pairs perfectly with the fluffy, seasoned egg mixture. With just a handful of pantry staples like garlic powder, onion powder, and olive oil, this dish is easy to prepare and brims with authentic Filipino flavors. The charred eggplants are peeled and flattened before being dipped in a spiced egg batter and pan-fried to golden perfection, creating a light yet filling entree or low-carb side dish. Garnish it with fresh parsley for a pop of color and flavor, and serve it warm for a comforting, nutrient-packed meal that fits your healthy lifestyle. Perfect for quick weeknight dinners or as a unique addition to any brunch spread!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Eggplant (Asian variety)
• 3 pieces Large eggs
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 2 tablespoons Olive oil
• 1 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Wash the eggplants thoroughly and pat them dry. Leave the stems on for easier handling during the cooking process.

Step 2

Using a grill, gas stove, or broiler, char the skin of the eggplants over medium heat, turning frequently to ensure even roasting. Cook until the skin is blackened and blistered, about 8-10 minutes.

Step 3

Place the roasted eggplants into a bowl and cover it with a plate or plastic wrap to let them steam for 5 minutes. This will make the skin easier to peel.

Step 4

Gently peel the charred skin off the eggplants, keeping the flesh intact. Use a fork to flatten the eggplants into an oval, flat shape. Avoid tearing the flesh.

Step 5

In a medium bowl, beat the eggs, garlic powder, onion powder, salt, and black pepper until fully combined.

Step 6

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Step 7

Dip one flattened eggplant into the beaten egg mixture, coating it thoroughly.

Step 8

Carefully place the eggplant into the skillet and pour about 1-2 tablespoons of the egg mixture over it to ensure it is fully covered. Cook for 2-3 minutes on one side until lightly golden, then flip and cook for another 2-3 minutes. Repeat with the second eggplant, adding the remaining olive oil as needed.

Step 9

Once cooked, transfer the tortang talong to a plate. Garnish with fresh parsley if desired.

Step 10

Serve warm as a main dish or as a low-carb side to your favorite entrée.

Nutrition Facts

Serving size	(384.9g)

Amount per serving	% Daily Value*
Calories	522.8

Total Fat 43.4g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 558mg	0%
Sodium 1396.7mg	0%
Total Carbohydrate 17.2g	0%
Dietary Fiber 6.5g	0%
Total Sugars 7.1g
Protein 20.5g	0%

Vitamin D 120IU	0%
Calcium 112.7mg	0%
Iron 3.9mg	0%
Potassium 701.8mg	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: 72.1%

Protein: 15.1%

Carbs: 12.7%