Low Sodium Tortang Talong (Filipino Eggplant Omelette)

Savor the authentic taste of the Philippines with this Low Sodium Tortang Talong, a lighter twist on the classic Filipino eggplant omelette. This dish showcases the smoky, charred flavors of roasted Asian eggplants paired with a fluffy, savory egg coating seasoned simply with garlic and onion powders, black pepper, and no added salt—a heart-healthy alternative. Perfectly golden and crisp on the outside, this low-sodium variation retains all the comforting flavors of the original, making it a guilt-free option for those seeking a healthier version of this beloved staple. Ready in just 30 minutes, it’s a versatile dish that pairs beautifully with steamed rice or a fresh salad, ideal for breakfast, lunch, or dinner. Plus, it’s naturally dairy-free and customizable with fresh parsley for a pop of color and freshness.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces Eggplant (preferably Asian or Japanese varieties)
• 2 large Eggs
• 0.25 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 0.25 teaspoons Black pepper
• 1 tablespoon Fresh parsley (optional, for garnish)
• 2 tablespoons Cooking oil (olive oil or vegetable oil)

Directions

Step 1

1. Wash the eggplants thoroughly and remove the stems.

Step 2

2. Roast the eggplants over an open flame (such as a gas stove) or under the broiler in your oven until the skin is charred and the flesh inside is soft, about 8-10 minutes. Turn the eggplants occasionally for even roasting.

Step 3

3. Once the eggplants are roasted, let them cool slightly. Then peel off the charred skin, leaving the flesh intact. Flatten the flesh gently with a fork, ensuring it remains in one piece.

Step 4

4. In a medium mixing bowl, beat the eggs until well combined. Add the garlic powder, onion powder, and black pepper, and mix well. Taste the egg mixture (if safe to do so with raw eggs in your area) to ensure the seasoning is balanced.

Step 5

5. Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.

Step 6

6. Dip one eggplant into the beaten egg mixture, ensuring it is fully coated.

Step 7

7. Carefully transfer the egg-coated eggplant to the skillet. Pour a small amount of the egg mixture on top of the eggplant for an even coating. Cook for about 2-3 minutes until the bottom side sets and turns golden brown.

Step 8

8. Gently flip the eggplant using a spatula and cook the other side for an additional 2-3 minutes. Repeat the process for the second eggplant, adding more oil to the pan if needed.

Step 9

9. Once cooked, transfer the Tortang Talong to a plate. Garnish with fresh parsley, if desired, and serve warm alongside rice or a light salad.

Nutrition Facts

Serving size	(431.1g)

Amount per serving	% Daily Value*
Calories	467.1

Total Fat 38.1g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 149.8mg	0%
Total Carbohydrate 20.2g	0%
Dietary Fiber 7.9g	0%
Total Sugars 11.0g
Protein 15.9g	0%

Vitamin D 82IU	0%
Calcium 92.5mg	0%
Iron 2.7mg	0%
Potassium 852.6mg	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: 70.4%

Protein: 13.1%

Carbs: 16.6%