Elevated Snacks · Filipino
Tortang Talong
I char whole eggplants until soft, then peel and mash them before frying in a beaten egg batter.
Why This Works
Charring the eggplant infuses a smoky essence that provides an incredible depth to the otherwise simple omelet.
The Upgrade
Add a pinch of dried shrimp powder to the egg mixture for a salty, seafood-y surprise.
Chef's Secret
Michelin TechniqueDon't peel the eggplants completely clean; leaving small bits of char adds to the overall smokiness of the dish.
Ingredients
Total time including resting: 35 min
Directions
Char the eggplants over an open flame until the skin is blackened and the inside is soft.
10 minPeel the skin carefully and mash the flesh with a fork.
5 minWhisk eggs with aromatics (garlic, onion, green onion) in a bowl.
2 minDip the mashed eggplant into the egg mixture to coat thoroughly.
1 minHeat oil in a pan over medium heat and carefully transfer the eggplant-egg mixture.
1 minFry until golden brown on both sides.
6 minServe hot, crispy, and tender.
Wine Pairing
Rosé of Pinot Noir
Rosé
The BottleFlowers Sonoma Coast Rosé
The delicate fruit and crisp acidity of this Rosé won't overpower the soft texture of the charred eggplant. It acts as a perfect structural pivot for the fried egg batter.
Nutrition per Serving
240
calories
12g
protein
8g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Dipping Spiced Vinegar
Whisk together cane vinegar, crushed peppercorns, and chili for a sharp acid that highlights the smoky eggplant flavor.
Ingredients
Directions
In a small glass bowl, combine the cane vinegar and sea salt.
Whisk vigorously until the salt is fully dissolved.
Add the crushed black peppercorns and smashed garlic clove.
Fold in the sliced chilies to distribute the heat evenly.
Allow the mixture to steep at room temperature for 10 minutes before serving.
Serve alongside fresh, hot Tortang Talong to cut through the richness of the omelet.
Side Dish
Rice Congee
A small bowl of warm, mild congee provides a soothing, soft texture to complement the pan-fried eggplant.
Ingredients
Directions
Rinse the jasmine rice thoroughly under cold water until the water runs clear.
Combine the rinsed rice, stock, and ginger in a heavy-bottomed pot over medium-high heat.
Bring the mixture to a gentle boil, then immediately reduce to a low simmer.
Cover partially and cook for 20 minutes, stirring occasionally to release the starches until the consistency is creamy and thick.
Season with salt to taste and remove from the heat.
Finish with a drizzle of sesame oil and a garnish of scallions before serving warm.
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