Start your day with a simple, healthy, and delicious Tortang Talong recipe without grilling, made with pan-fried eggplants and an egg mixture. Serve this with steamed rice and a sweet or savory sauce of your choice!
Filipino Vegan Tocino (Vegan Bacon), Vegan Corned Beef Hash, and heartwarming Congee (Arroz Caldo) are some of my other favorite Filipino breakfast recipes. You might love them too. Check them out!
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What is Tortang Talong Recipe Without Grilling?
Tortang Talong, also called tortalong or torta talong, is an easy Filipino dish that is made with cooked whole eggplants, then peeled and pan-fried with an egg, flour, and spice mixture. The word talong means "eggplant" and torta means "omelette" or "flat cake" which being combined makes "eggplant omelette".
This easy eggplant recipe is a delicious way of using any leftover grilled eggplant and is a go-to recipe for Filipino families because it's quick and simple to cook. Read on to learn more about this breakfast recipe!
Health Benefits of Eggplants
- Rich in Nutrients - Low in calories, high in fiber, and packed with Vitamin C, Vitamin K, Vitamin B6, and manganese
- Antioxidant Power - Contains nasunin (protects cells) and chlorogenic acid (anti-inflammatory and antibacterial)
- Heart Health - Helps lower cholesterol and regulate blood pressure due to potassium and fiber
- Blood Sugar Control - Low glycemic index and high fiber aid in managing diabetes
- Bone Health - Provides manganese and Vitamin K to strengthen bones
Variations
- Roasted in Oven - Roast eggplants at 400°F, peel, mash, and proceed
- Sautéed Eggplant Chunks - Sauté sliced eggplants, mix with eggs, and fry
- Tortang Talong Patties - Mince boiled eggplants, mix with beaten eggs and breadcrumbs, form patties, and fry
- Air-Fried Eggplants - Use an air fryer to fry whole eggplants. Then peel, mash, and cook.
Substitutions
- Eggplant - Substitute with zucchini or squash.
- All-Purpose Flour - Replace with rice flour, cornstarch, chickpea flour (gluten-free), or whole wheat/almond flour (healthier).
- Tomato - Use bell peppers, canned diced tomatoes, or sun-dried tomatoes.
- Red Onions - Substitute with yellow onions, shallots, or green onions.
- Vegetable Oil - Use olive oil, avocado oil, coconut oil, or bake with a non-stick spray for a low-fat option.
Storage
Tortang talong is best eaten fresh but can be stored in the refrigerator for up to 3 days. To warm up, simply microwave for 1 minute.
Ingredients
Listed below are all the ingredients you will need:
- eggplants
- egg
- all-purpose flour
- salt
- pepper
- tomato
- red onions
- vegetable oil
See the recipe card for quantities.
Instructions
Boil the eggplants in a pot of water until tender, about 8-10 minutes. Allow the eggplants to cool slightly and peel off the skin. Set aside.
In a medium bowl, add egg, flour, salt and pepper. Then mix until well combined.
Next, add tomatoes, onions, and eggplant. Then, flatten the eggplant using a fork, allowing the egg batter to absorb into the eggplant.
Preheat the pan to medium-high heat then fry the eggplant until it turns golden brown on both sides.
Best served with steamed white rice. Enjoy!
Hint: For a vegan version, Just Egg (my favorite to use), use squash, flour, and tofu as an egg substitute!
⭐ Top Tips
- Look for long, slender eggplants with smooth skin and no blemishes. They cook faster and are easier to peel and mash!
- Serve this eggplant omelet with a dipping sauce like soy sauce, calamansi, vinegar, or banana ketchup to make it taste more delicious.
- To soften the eggplant for cooking, you may also pierce it 4–6 times with a fork, depending on its size. Wrap it in a damp paper towel and microwave on high for 3 minutes, or until soft.
- Another option to precook the eggplants is by placing them on a charcoal grill, baking pan, or over a direct flame while wrapped in aluminum foil.
FAQ
Tortang Talong Recipe Without Grilling
Ingredients
- 2 medium eggplants
- 1 egg scrambled (or Just Egg as a vegan substitute)
- 2 tablespoons all-purpose flour
- pinch of salt and pepper
- 1 medium tomato sliced or minced
- ¼ cup red onions minced
- 2 tablespoons vegetable oil or more for deep frying
Instructions
Cook the Eggplants:
- Boil the eggplants in a pot of water until tender, about 8-10 minutes. Allow to cool slightly and peel off the skin. Set aside.
Prepare the Egg Mixture:
- In a medium bowl, whisk together the scrambled egg, flour, salt, and pepper until smooth.
- Add the tomatoes and minced onions to the egg mixture and mix well.
Flatten and Coat the Eggplants:
- Lay each peeled eggplant flat on a plate or cutting board and gently flatten it using a fork.
- Dip each flattened eggplant into the egg mixture, ensuring it is well coated.
Fry the Tortang Talong:
- Heat the vegetable oil in a pan over medium heat.
- Fry the coated eggplants until golden brown on both sides, about 3-4 minutes per side. Add more oil if needed for even cooking.
Serve:
- Transfer to a plate lined with paper towels to remove excess oil.
- Serve hot with steamed rice for a satisfying meal.
Sweet says
I never really liked eggplant but this recipe makes me want to give it a try! ^_^
Cherry says
I love how quick, easy, and healthy this breakfast recipe is. Thank you for sharing another simple recipe, Lainey! Keep them coming, please! 🙂