Paleo Tortang Talong (Filipino Eggplant Omelette)
Elevate your breakfast game with this Paleo Tortang Talong, a wholesome twist on the classic Filipino Eggplant Omelette. This dish showcases tender, fire-roasted Japanese eggplants, their smoky flavor beautifully enhanced by a savory egg batter seasoned with garlic and onion powder. Perfect for those following a paleo lifestyle, this recipe swaps traditional frying oils for nutrient-rich coconut or avocado oil, ensuring a healthier yet equally indulgent experience. Each bite delivers a delightful combination of velvety eggplant and golden, crispy eggs, making it a satisfying, gluten-free, and dairy-free option. Enjoy this Filipino favorite on its own or serve it alongside fresh tomatoes for a vibrant, balanced meal. With its quick prep time and bold flavors, this dish is bound to become a regular in your paleo recipe rotation!
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Ingredients
- 4 pieces Japanese eggplants (medium-sized)
- 4 pieces Large eggs
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 3 tablespoons Coconut oil (or avocado oil)
- 2 stalks Scallions (optional, for garnish)
Directions
Step 1
Turn on your stovetop burner or grill to medium-high heat. Using tongs or a fork, roast each eggplant over the flame, continuously rotating it until the skin is blackened and the eggplant becomes tender. This will take about 7-10 minutes per eggplant.
Step 2
Set the roasted eggplants on a plate to cool. Once cool enough to handle, gently peel off and discard the charred skin while keeping the stem intact. Flatten the flesh of the eggplant using a fork until it resembles a fan-like shape.
Step 3
In a medium bowl, whisk together the eggs, garlic powder, onion powder, salt, and ground black pepper until well combined.
Step 4
Heat 1 tablespoon of coconut or avocado oil in a non-stick or cast-iron skillet over medium heat.
Step 5
Dip one flattened eggplant into the egg mixture, ensuring it is fully coated. Gently place the eggplant into the hot skillet and cook for 3-4 minutes on each side, or until the egg is golden brown. Repeat the process for the remaining eggplants, adding more oil to the skillet as needed.
Step 6
Transfer the cooked Tortang Talong to a serving plate. Garnish with chopped scallions if desired and serve warm.
Step 7
Enjoy your Paleo Tortang Talong as is, or pair it with a side of sliced tomatoes for a refreshing contrast.
Nutrition Facts
| Serving size | (1238.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 903.5 |
| Total Fat 64.0g | 0% |
| Saturated Fat 42.0g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 1485.3mg | 0% |
| Total Carbohydrate 65.3g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 34.4g | |
| Protein 34.6g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 221.9mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2577.5mg | 0% |
Source of Calories