📝 About This Recipe
Experience the soul of a Filipino morning with this comforting duo of smoky, grilled eggplant omelets and fragrant garlic fried rice. Tortang Talong transforms the humble eggplant into a silky, savory masterpiece, while the Sinangag provides a crunchy, aromatic foundation that captures the essence of home-style cooking. It is a humble yet sophisticated balance of textures—charred skin, fluffy eggs, and toasted garlic—that defines the beloved 'Silog' tradition.
🥗 Ingredients
For the Tortang Talong
- 2 large Chinese Eggplants (long and slender variety works best)
- 3 large Eggs (beaten well)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Neutral Oil (for frying, like canola or vegetable oil)
For the Sinangag (Garlic Rice)
- 3 cups Leftover White Rice (cold, day-old jasmine rice is ideal)
- 6-8 cloves Garlic (minced finely)
- 2 tablespoons Neutral Oil (to sauté the garlic)
- 1 teaspoon Sea Salt (to taste)
For Serving and Garnish
- 1/4 cup Banana Ketchup (the traditional sweet-savory accompaniment)
- 1 stalk Green Onions (thinly sliced for garnish)
- 1 medium Tomato (sliced into wedges)
- 1 piece Calamansi or Lime (for a bright acidic finish)
👨🍳 Instructions
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1
Prick the eggplants with a fork in several places to prevent them from bursting while cooking.
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2
Grill the eggplants directly over an open gas flame or on a charcoal grill, turning occasionally with tongs until the skin is completely charred and black, and the flesh feels very soft (about 5-8 minutes).
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3
Place the charred eggplants in a bowl and cover with plastic wrap for 5 minutes; the steam will make peeling easier. Once cooled slightly, peel off the charred skin, leaving the stem intact.
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4
Place a peeled eggplant on a flat plate and gently flatten the flesh with a fork, spreading it out into a fan shape without detaching it from the stem.
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5
In a shallow bowl, whisk the eggs with salt and pepper. Dip the flattened eggplant into the egg mixture, ensuring it is thoroughly coated.
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6
Heat 2 tablespoons of oil in a wide non-stick skillet over medium heat. Carefully slide the egg-soaked eggplant into the pan, pouring any remaining egg from the bowl over the top.
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7
Fry for 3-4 minutes until the bottom is golden brown and set. Carefully flip the eggplant (using the stem as a handle and a spatula for support) and cook the other side for another 2-3 minutes. Remove and drain on paper towels.
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8
To make the Sinangag, use your hands to break up any clumps in the cold rice, ensuring the grains are separated.
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9
In a clean wok or large skillet, heat 2 tablespoons of oil over medium-low heat. Add the minced garlic and sauté slowly until it turns a beautiful golden brown and becomes fragrant. Do not burn it!
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10
Increase the heat to medium-high and add the rice. Toss the rice vigorously to coat every grain with the garlic oil.
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11
Season with salt and continue to stir-fry for 5-7 minutes until the rice is heated through and slightly toasted on the edges.
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12
Plate the warm Tortang Talong alongside a generous mound of Sinangag. Garnish with sliced green onions and serve with tomato wedges and banana ketchup on the side.
💡 Chef's Tips
For the best flavor, grill the eggplant over an open flame rather than boiling it; the smokiness is essential to an authentic Torta. Always use day-old, cold rice for Sinangag; fresh rice contains too much moisture and will result in a mushy, sticky mess. When peeling the eggplant, you can dip your fingers in a bowl of water to help remove stubborn bits of charred skin without burning your hands. If you want a heartier omelet, you can sauté ground pork or beef with onions and mix it into the egg batter before dipping the eggplant. Don't rush the garlic—browning it slowly over medium-low heat ensures a deep, nutty flavor without the bitterness of burnt garlic.
🍽️ Serving Suggestions
Serve with a side of 'Atchara' (pickled green papaya) to provide a crunchy, acidic contrast to the rich omelet. A small dipping bowl of soy sauce with a squeeze of calamansi and a crushed bird's eye chili adds a spicy, salty kick. Pair this meal with a hot cup of Kapeng Barako (strong Filipino Liberica coffee) for the ultimate morning experience. Include a few slices of salted red egg (itlog na maalat) and fresh tomatoes to round out the traditional breakfast spread. For a non-traditional but delicious twist, serve with a side of crispy 'Danggit' (dried rabbitfish) for extra texture.