Whole30 Tortang Talong (Filipino Eggplant Omelette)
Elevate your Whole30 meal game with this delicious Tortang Talong, a Filipino-inspired eggplant omelette that’s as flavorful as it is healthy. This recipe keeps it Whole30-compliant by swapping traditional soy sauce for coconut aminos and offering an optional addition of pasture-raised ground pork for extra protein. The smoky, charred eggplants form the perfect base, while fluffy eggs and savory aromatics like garlic and onions tie it all together. Cooked to golden perfection in a skillet, this dish is a wonderful blend of rich umami flavor and vibrant textures. Serve it as a hearty breakfast, lunch, or dinner, garnished with fresh parsley or scallions, for a satisfying and nutrient-packed meal the whole family will love. Perfectly aligned with clean-eating principles, this Tortang Talong is a healthy twist on a beloved Filipino classic!
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Ingredients
- 4 pieces Chinese eggplants
- 4 Large eggs
- 2 tablespoons Cooking oil (Whole30-compliant, e.g., avocado oil or coconut oil)
- 1 small Onion (finely diced)
- 2 cloves Garlic (minced)
- 0.5 pounds Ground pork (optional, Whole30-compliant and preferably pasture-raised)
- 2 teaspoons Coconut aminos
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley or scallions (optional, finely chopped for garnish)
Directions
Step 1
Turn on a gas burner or grill to medium-high heat. Roast the eggplants directly over the flame until the skins are charred and blistered, turning frequently with tongs. This should take about 6-8 minutes per eggplant depending on the size.
Step 2
Once the eggplants are evenly charred, place them in a bowl and cover with a plate or plastic wrap to trap the steam. Let them sit for about 5 minutes to loosen the skins.
Step 3
Carefully peel off the eggplant skins and discard. Use a fork to gently flatten the eggplants, keeping the stems intact for easier handling later. Set aside.
Step 4
In a skillet, heat 1 tablespoon of the cooking oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened, about 3-4 minutes.
Step 5
If using ground pork, add it to the skillet and cook until browned, about 5-7 minutes. Stir in the coconut aminos, season with salt and pepper, and mix well. Transfer the cooked mixture to a bowl and let it cool slightly.
Step 6
In a separate mixing bowl, beat the eggs until smooth. Stir in the cooked pork mixture (if using) and mix well.
Step 7
Heat the remaining 1 tablespoon of cooking oil in a large, non-stick skillet over medium heat. Take one flattened eggplant and dip it into the egg mixture, ensuring it is fully coated.
Step 8
Carefully place the dipped eggplant in the skillet and pour additional egg mixture on top to cover. Cook for 3-4 minutes per side, or until the omelette is golden brown and cooked through. Repeat with the remaining eggplants.
Step 9
Serve warm, garnished with freshly chopped parsley or scallions if desired. Pair with a side of Whole30-compliant sauces or vegetables for a complete meal.
Nutrition Facts
| Serving size | (1354.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1445.4 |
| Total Fat 102.7g | 0% |
| Saturated Fat 49.5g | 0% |
| Cholesterol 907.3mg | 0% |
| Sodium 1802.1mg | 0% |
| Total Carbohydrate 62.5g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 33.6g | |
| Protein 80.8g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 241.7mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2911.0mg | 0% |
Source of Calories