eggplant omelet [tortang talong-meatless] {paleo}

Friday, September 20, 2013

Tortang talong (eggplant omelet) is usally made with sauteed ground pork. But I made this really quick version because I didn't have pork and I had my husband throw the eggplant on the grill while he grilled chicken sausages.

 Mommy's Lunch:
Eggplant Omelet, 
quick tomato salad (EVOO, splash of vinegar, salt and pepper)
Packed in an EasyLunchBox

Eggplant Omelet (Tortang Talong)

-chinese eggplant (long and slender, not the fat ones)
-1egg (more if using more than 1 eggplant)
-salt & pepper (to taste)

Grill or roast chinese eggplant (long and slender) until tender.
Peel off the chard skin and mash the eggplant flat while keeping the stem.
Beat the eggs, add salt and pepper.
Heat coconut oil (or preferred frying oil).
Place the eggplant flat on the pan and pour the egg on top. 
Flip the omelet when one side has browned. 

Filipinos typically serve this with rice.
For a more authentic Tortang Talong (stuffed eggplant omelet), 
see Manila Spoon's recipe.

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1 comment:

Anna Adden said...

Looks yummy! I have never had much luck with eggplant! Thanks for linking up at Leftovers on Fridays

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