Low Fat Tortang Talong (Filipino Eggplant Omelette)
Delight in the flavors of the Philippines with this Low Fat Tortang Talong, a lighter twist on the classic Filipino eggplant omelette. This guilt-free version swaps whole eggs for protein-packed egg whites, while roasted eggplants lend their signature smoky and tender profile. Seasoned with aromatic garlic and onion powder, and cooked to perfection with just a spritz of cooking spray, this dish is as healthy as it is flavorful. Perfect as a main or side dish, enjoy it with steamed rice or a tangy vinegar dipping sauce for an authentic Filipino experience. Ready in just 20 minutes, this quick and easy recipe is ideal for anyone seeking a low-fat, high-protein meal that doesn’t skimp on taste.
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Ingredients
- 2 medium pieces eggplants
- 4 large egg whites
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 5 spritzes cooking spray
Directions
Step 1
Rinse the eggplants and pat them dry. Using a fork, prick the skin of each eggplant a few times to prevent them from bursting while cooking.
Step 2
Roast the eggplants directly over an open flame (such as a gas stove burner) or under a broiler until the skins are charred and the flesh is soft. Rotate frequently for even cooking, about 5-8 minutes.
Step 3
Place the roasted eggplants in a bowl and cover it with a plate to steam for 2 minutes. This makes peeling the skins easier.
Step 4
Once cool enough to handle, peel off the eggplant skins and gently flatten each eggplant with a fork, keeping the stem attached for easier handling.
Step 5
In a medium bowl, whisk together the egg whites, garlic powder, onion powder, salt, and black pepper until well combined.
Step 6
Lightly coat a non-stick frying pan with cooking spray and heat over medium heat.
Step 7
Dip one flattened eggplant into the egg white mixture, ensuring it is fully coated, and carefully transfer it to the hot pan.
Step 8
Cook for 2-3 minutes on one side until the egg is set and lightly browned, then flip and cook for another 2 minutes. Repeat with the second eggplant.
Step 9
Serve warm with steamed rice or as a standalone dish with a side of vinegar dipping sauce.
Nutrition Facts
| Serving size | (738.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 235.5 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 825.8mg | 0% |
| Total Carbohydrate 40.8g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 18.7g | |
| Protein 20.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.6mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 1622.3mg | 0% |
Source of Calories