Filipino
Tortang Talong (Eggplant Omelette)
Time: 25 minServings: 2 servingsCalories: 355 calories
Contains
- egg
Nutrition per serving
estimate · USDA data
- Calories
- ~355
- Protein
- ~14 g
- Carbs
- ~31 g
- Fat
- ~22 g
More nutrition
Nutrition facts
Per serving, estimated
Calories355
% Daily value*
- Total fat 22 g
- 28%
- Sodium 550 mg
- 24%
- Total carbohydrate 31 g
- 11%
- Dietary fiber 14 g
- 48%
- Protein 14 g
- 28%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Diet
- Vegetarian
- Gluten-free
Cookware
- Skillet
Ingredients
- 2 eggplants, long Asian
- 3 eggs
- 1/4 tspsalt
- 2 tbspvegetable oil
- 2 tbspbanana ketchup
quantities scale with servings
Method
Char the eggplants over a flame or under a broiler 10-12 min, turning, until the skin blackens and the flesh softens.
Cool 5 min, peel off the skin, and keep the stem. Flatten the flesh gently with a fork.
Beat the eggs with salt. Dip each eggplant, coating both sides.
Fry in oil over medium heat 3-4 min per side until golden.
Serve with banana ketchup and rice.