EGGPLANT OMELET (TORTANG TALONG)
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Provided by Nicole Ponseca
Categories Philippines Eggplant Summer Fall Breakfast Brunch Dinner Egg Quick & Easy
Yield 2-4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
- Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
- Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
- In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
- When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
- Serve hot or at room temperature, with fish sauce.
EGGPLANT OMELET
I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.
Provided by Sheynath
Categories Onions
Time 20m
Yield 1 omelet, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Dice the eggplant into small pieces.
- Heat the olive oil in a small, non-stick skillet over medium heat.
- Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
- Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
- If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
- Season with seasoned salt and/or pepper to taste.
Nutrition Facts : Calories 364.1, Fat 15.7, SaturatedFat 4, Cholesterol 423, Sodium 157.7, Carbohydrate 42.6, Fiber 20.7, Sugar 19, Protein 19.6
EGGPLANT OMELET WITH CORIANDER AND CARAWAY
Categories Egg Vegetable Appetizer Brunch Broil Vegetarian Lunch Eggplant Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat broiler. Pierce eggplants all over with fork. Place eggplants in baking pan. Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes. Cool eggplants; stem and peel. Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid. Transfer eggplants to bowl; mash.
- Heat 3 tablespoons oil in heavy large skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Add garlic and sauté 4 minutes. Set aside.
- Whisk eggs in large bowl to blend. Mix in mashed eggplant, onion mixture, chopped parsley, caraway, coriander, salt and pepper.
- Preheat broiler. Heat remaining 2 tablespoons oil in large broilerproof nonstick skillet over very low heat. Add egg mixture, cover and cook until omelet is almost set, about 15 minutes. Uncover skillet and place under broiler until top is set and pale golden, about 5 minutes. Using rubber spatula, loosen omelet and slide out onto plate. Garnish with lemon wedges. Serve hot or at room temperature.
EGGPLANT OMELET DIP
Delicious dip to serve as an appetizer with pita bread or tortillas, or as a brunch meal! All you need is an eggplant, a tomato, garlic, and a couple of eggs!
Provided by Mary
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.
- Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.
- Mix eggplant into the skillet, and mash together with the tomato and garlic. Stir in the eggs, and cook until no longer runny. Season with salt and pepper.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 5.2 g, Cholesterol 69.8 mg, Fat 7.1 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 29 mg, Sugar 2.3 g
EGYPTIAN EGGPLANT OMELET
"Spices and flavorings from China, India, Spain, and tropical Africa have found their way into North African cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick, firm and perfect for lunch or supper." from Classic International Recipes. Planning for lots of eggplant from my garden this year!
Provided by breezermom
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
- In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
- In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
- Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
- Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.
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- Option 1 - Cook the eggplant over a gas burner (Recommended): Cook the eggplants one at a time. Turn the gas stove to medium heat and place the eggplant over the flame using a pair of tongs. Let cook until the bottom side turns light brown, then rotate. Turn to medium-low heat if the eggplant starts to smoke too much. Cook until the eggplant turns tender throughout and most of the surface has turned dark brown, but not completely black.
- Option 2 - Cook the eggplant in the oven: Heat the broiler to 450°F (230°C). Place the eggplants on an aluminum foil lined baking tray. Broil for 8 to 10 minutes, rotating once or twice, until the skin turns dark brown and the eggplant is softened throughout.
- Once done cooking, place the eggplants onto a big plate and let cool for a few minutes until you can handle them by hand. Peel the skin by pulling it away in strips or scraping it off with a spoon (Do not remove the stem).
- Place the peeled eggplant on a cutting board. Gently run the back of a fork from the stem to the base to flatten the flesh into an even oval piece. Be careful not to break apart or mash the eggplant too much.
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