The Filipino Eggplant Omelet stands as a classic dish and ranks among my husband’s preferred breakfast options, second only to his morning coffee. And, roasting the eggplant a day ahead makes this dish easy to make. Furthermore, this simp
le and satisfying recipe. The Filipino Eggplant Omelet dish is made with roasted eggplant, eggs, seasonings and served with steamed rice with fish sauce and/or ketchup.
The Incredible and Edible Egg
I think the most versatile food is the egg, because you can make so many dishes with it. This is due to its rapid preparation, simplicity, and most importantly, its delicious taste while still maintaining nutritional integrity. However, central to this dish is the inclusion of eggplant, which is abundant in vitamins C, K, and B6, alongside various other essential nutrients.
Whether incorporated into baked treats or traditional omelettes, its adaptability spans across sweet and savory dishes alike. Surprisingly, the combination of beaten eggs, eggplant, and appropriate seasonings yields the ever-practical and delightful Tortang Talong.
What is Torta?
“Torta” encompasses a variety of culinary interpretations in Spanish cuisine. It may denote cakes, pies, flatbreads, or sandwiches depending on the region. However, in Filipino gastronomy, it specifically denotes a style of omelette.
In the Philippines, torta is crafted using eggs and a diverse array of ingredients. Typically presented as a complementary dish alongside banana ketchup, it commonly adopts the name of its primary component, such as tortang giniling (featuring ground beef or pork) or tortang talong. (i.e. Filipino Eggplant Omelet)
What’s the Filipino term for eggplant?
In the Philippines, eggplant is referred to as talong and holds the top spot as the most cultivated vegetable in terms of production area. On average, around 21,225 hectares are dedicated to eggplant cultivation annually.
How important is eggplant in the Philippines?
What makes eggplant significant in the Philippines? It holds the top position among vegetable crops in terms of both cultivation area and production volume. Many resource-constrained farmers across various provinces rely on eggplant cultivation as a crucial source of livelihood.
Which eggplant is best to use for this dish?
Referred to as Oriental Charm and Pingtung Long, Japanese eggplant possesses fewer seeds compared to Western eggplant varieties, resulting in a milder flavor and denser texture. Widely favored for stir-frying, Chinese eggplants maintain their shape well during cooking.
How does the flavor of Japanese eggplant compare to other varieties?
Japanese Eggplant are known for their long, slender fruit, with thin skins and few seeds.
The gentle, subtly flavored flesh is notably less bitter than what you’d typically encounter in grocery store varieties.
What is the flavor profile of Japanese Eggplant? Japanese eggplants boast a sweeter, tender, and more delicate taste compared to typical American eggplants. Their smaller, elongated shape results in fewer seeds, eliminating the typical vegetal bitterness found in some eggplant types.
What is Japanese eggplant good for?
Several research studies suggest that eggplants might enhance heart health by decreasing LDL cholesterol and triglyceride levels, while also improving heart function. Eggplants are abundant in fiber and polyphenols, both of which contribute to lowering blood sugar levels. Furthermore, being high in fiber and low in calories, eggplants can aid in weight loss efforts.
Filipino Eggplant Omelet
INGREDIENTS
3 Japanese Eggplant
4 Eggs
1 tsp Johnny’s all-purpose seasonings
1/4 tsp granulated garlic
Lime
DIRECTIONS
- Bake eggplant with skin on for an hour at 400 degrees F. Let Cool
- Leave stem on, make a small slice the skin just below the stem to get you started (to be able to pull eggplant skin off).
- In a medium size bowl, scramble eggs with Johnny’s seasoning and garlic.
- Heat olive oil in a medium-size frying pan at medium-high heat.
- Take the baked eggplant by the stem (one at a time) dip in egg. Take a fork, while eggplant is bathing in egg, press along eggplant and make flat. When done, grab eggplant by the stem and place the eggplant into the frypan. Brown on one side and then turn over and brown the other side.
- To serve, place one eggplant onto plate with a serving of steamed rice, squeeze lime on eggplant.
