Mediterranean Diet Tortang Talong (Filipino Eggplant Omelette)

Elevate a Filipino classic with a Mediterranean twist in this vibrant and healthy Mediterranean Diet Tortang Talong (Filipino Eggplant Omelette). This fusion recipe combines the smoky, charred flavors of roasted Chinese eggplants with the freshness of cherry tomatoes, red onion, and parsley, all topped with creamy crumbled feta. Perfectly seasoned and bound together with whisked eggs, this dish is cooked to golden perfection in heart-healthy olive oil. Easy to prepare yet bursting with bold, wholesome flavors, it’s a nutritious choice for breakfast, lunch, or dinner. Serve this delightful eggplant omelette alongside a crisp green salad for a satisfying, Mediterranean-inspired meal steeped in Filipino tradition.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 3

Ingredients

• 3 pieces Chinese eggplants (medium-sized)
• 2 tablespoons Olive oil
• 3 large Eggs
• 6 pieces Cherry tomatoes
• 0.25 cup Red onion
• 2 tablespoons Parsley (fresh, chopped)
• 2 tablespoons Feta cheese (crumbled)
• 1 clove Garlic (minced)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Roast the eggplants: Place the whole Chinese eggplants directly over an open flame or under a broiler. Roast them, turning occasionally, until the skin is charred and the flesh becomes soft (approximately 8-10 minutes). Let them cool slightly before peeling off the skin. Set aside.

Step 2

Prep the vegetables: Slice the cherry tomatoes in half and dice the red onion. Mince the garlic and chop the parsley. Set aside.

Step 3

Beat the eggs: In a medium bowl, whisk together the eggs with salt and black pepper until well combined. Set aside.

Step 4

Flatten the eggplants: Using a fork, gently flatten each peeled eggplant, keeping the stem intact. Be careful not to tear the flesh.

Step 5

Cook the filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and onions, sautéing until fragrant and softened (about 2 minutes). Add the cherry tomatoes and cook for another 2-3 minutes until slightly softened. Stir in the parsley and remove from heat.

Step 6

Assemble the omelette: Place one flattened eggplant on a flat surface and spoon a portion of the tomato-onion mixture over the center. Sprinkle some feta cheese on top. Pour a small amount of the beaten egg evenly over the eggplant, ensuring the filling stays in place.

Step 7

Cook the omelette: Heat the remaining olive oil in a non-stick skillet over medium heat. Carefully transfer the stuffed eggplant into the skillet. Cook for 2-3 minutes on each side or until the egg is fully cooked and lightly golden.

Step 8

Repeat for each eggplant: Follow the same steps for the remaining eggplants, refilling the skillet with a little olive oil as needed.

Step 9

Serve: Transfer the Mediterranean Diet Tortang Talong to a plate. Garnish with additional parsley if desired and serve warm. Enjoy it as is or alongside a fresh green salad for a complete meal.

Nutrition Facts

Serving size	(964.2g)

Amount per serving	% Daily Value*
Calories	701.6

Total Fat 50.2g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 584.8mg	0%
Sodium 1751.0mg	0%
Total Carbohydrate 37.6g	0%
Dietary Fiber 9.9g	0%
Total Sugars 16.1g
Protein 28.7g	0%

Vitamin D 123IU	0%
Calcium 305.8mg	0%
Iron 5.0mg	0%
Potassium 1303.5mg	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: 63.0%

Protein: 16.0%

Carbs: 21.0%