5649AF85 2982 4CAD 8E0A 0BD0D752F1AA

Tortang Talong (Filipino Eggplant Omelet)

Dinner featuring vegetables from BC Greenhouse Growers, an association of the Greenhouses around BC that grow everything from herbs to strawberries and veggies.

I was challenged by fellow foodies, bloggers, and home cooks:
Diana of @foodologyca and Joyce of @vanfoodies to Explore the BC Greenhouse Growers box and create a vegan recipe to share

This is a vegan take on the traditional Filipino Eggplant Omelet: Tortang Talong.

  • Wash and dry whole eggplant.
  • Blister eggplant over heat. We found it easiest to skewer and rotate over an open flame. In this case a propane tank and BBQ skewers

  • Blister until flesh pops and the skin cracks to expose the eggplant’s flesh underneath
  • Peel and remove charred skin

  • Take fork and mash eggplant. Ensure flesh stays on stem.
  • Dip mashed eggplant into any brand of liquid egg substitute. Coat and cook in pan until egg mixture solidifies. Repeat coating and cooking for as thick or as thin of a battered coating as desired.

  • Optional: add additional toppings for a more modern take. We liked and used plant based meat substitues like lionsmane mushroom crumble
  • Allow to cool and plate before serving.

1 thought on “Tortang Talong (Filipino Eggplant Omelet)”

  1. Pingback: Filipino Vegan Tortang Talong (Egg Omelette) - Make Pure Thy Heart

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top