Eggplant Omelet or Tortang Talong:
Ingredients
• 2-4 eggplants, medium size
• 2-3 eggs, beaten
• Salt (and pepper) to taste
• Cooking oil for frying
Procedures
1. Broil the eggplants until tender and the color of the skin appears black or charred.
2. Let the eggplants cool for a while. Peel off its skin but retain the stem and crown once cool.
3. Carefully flatten the eggplants using a fork on a flat surface, avoid poking holes in it. Set aside.
4. Beat the eggs. Season it with salt (and pepper) in a separate bowl.
5. Heat cooking oil in a pan over medium heat.
6. Dip each eggplant into the beaten eggs and place it on the heated oil.
7. After 2-4 minutes flip the eggplant to fry the other side.
8. Fry until both sides are golden brown.
9. Serve while it's hot.
You can also add ground beef, onions and tomatoes, or cheese depending on your choice and imagination.
Nutrition Facts Serving Size 258.0g
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Amount per Serving
Calories 147 Calories from Fat 85
% Daily Value*
Total Fat 9.4g 14%
Saturated Fat 1.6g 8%
Trans Fat 0.0g
Cholesterol 93mg 31%
Sodium 113mg 5%
Total Carbohydrates 13.2g 4%
Dietary Fiber 7.7g 31%
Sugars 5.5g
Protein 5.0g
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Vitamin A 3% • Vitamin C 8% • Calcium 3% • Iron 5%
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* Based on a 2000 calorie diet
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