Crispy Tortang Talong, or smoked eggplant omelette, is an exciting version of a cherished gem in Filipino cuisine. Plus, it’s very easy to make! Impress yourself with smokey and tender eggplant with a crispy panko breading on the outside. This dish is one of the very best eggplant recipes. You will fall in love with eggplant after trying this dish!
Table of contents
What is Tortang Talong?
Tortang Talong, is simply smoked eggplant that is heated over fire or directly over the stover burner, peeled, pressed flat, coated in beaten egg, then pan fried to savory perfection. That is the classic way to make this traditional Filipino recipe.
Evolution
The evolution of tortang has humble beginnings to now, many adaptations in seasonings and methods of preparation. This evolution mirrors the dynamic nature of Filipino cuisine, as Tortang Talong has adapted to reflect traditional and modern influences, blending authentic flavors with contemporary techniques to become one of the best eggplant recipes.
Over time, tortang talong has become a staple in Filipino households and is often served as a viand or as a side dish with rice.
It is a versatile dish that can be enjoyed at any time of the day and can be prepared in various ways, with additional ingredients such as ground meat (giniling style), onions, tomatoes, and spices being added to enhance flavor.
This version has a crispy exterior that while preserving the authentic tortang talong essence, and takes it a step further to coat the eggplant in seasoned egg, but then layer it with a crispy coating of panko crumbs before pan frying.
The result, crispy smoked eggplant that embodies texture, taste, and still represents the familiar flavor many of us grew up with.
You can make classic tortang talong by following this recipe, but just don’t add the crispy panko breadcrumbs.
Cultural Significance
In Filipino culture, Tortang Talong serves as a symbol of communal dining and shared culinary experiences during celebrations and in everyday life.
Tortang talong is one of those meals that is usually the same, with variations that can elevate and switch up seasonings, but doesn’t remove too much of the idea, preparation, and presentation of what this dish is.
The idea of smoked eggplant, as simple as roasting it over the fire, is what makes tortang talong stand out and beautifully enhances this crispy, Filipino smoked eggplant recipe.
Origins
The exact origin of Filipino tortang talong is not definitively documented, but it is believed to have been a creation of Filipino households, particularly in rural areas, where eggplants are commonly grown.
Like many traditional dishes, tortang talong likely emerged as a way to make use of readily available ingredients and to create a satisfying meal with simple cooking methods.
In addition, Filipino cuisine is heavily influenced by various cultures due to centuries of trade, colonization, and migration. The Spanish colonization of the Philippines for over 300 years introduced ingredients and cooking techniques that have become integral to Filipino cooking. While tortang talong itself may not have direct Spanish origins, the concept of battering and frying foods is reminiscent of some Spanish dishes.
It has become not just a dish but a part of Filipino culinary identity, enjoyed by people of all ages across the Philippines and even in Filipino communities around the world.
What Makes Crispy Tortang Talong So Good?
- The smoky undertones of grilled eggplant, savory richness of the egg mixture, and crisp exterior is lip-smacking good!
- Eggplant is a nutritious vegetable rich in vitamins, minerals, and antioxidants, such as vitamins C and K, which support immune function and bone health, respectively. Additionally, eggplant is low in calories and high in dietary fiber, promoting digestion.
- One or two eggplants is enough to make a meal. It’s very budget friendly and yet loaded with layers of flavor.
- This smoked eggplant recipe with a crisp exterior is such a highlight, but almost effortless to pull together. The ease of the method, presentation, and flavor all delivers!
How to Pick the Right Eggplant
The eggplant to make cripsy tortang talong is usually called Japanese eggplant. This variety of eggplant is long and slender.
- When selecting Japanese eggplant for Crispy Tortang Talong, look for firm, glossy skin without blemishes.
- Choose eggplants that feel heavy for their size, indicating freshness and ample moisture content.
- The skin should be vibrant and unwrinkled, with a deep purple color, ensuring optimal flavor and texture.
- Avoid eggplants with soft spots, dull skin, wrinkles, oily exterior, or pronounced blemishes, as these may indicate age or deterioration.
Ingredients for Crispy Tortang Talong
A. Eggplant and Panko Coating:
- Japanese eggplants
- Panko breadcrumbs
- High-Heat Tolerant Cooking Oil for frying – such as canola, vegetable, peanut, coconut, avocado oil
B. Egg Mixture Ingredients:
- Eggs – beaten
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika or Gochugaru (Korean red pepper flakes)
- Optional flavorings (to customize the taste): fish sauce, add scallions, pepper flakes
Side Dips
- Banana Ketchup
- Vinegar Dip (sawsawan)
- Filipino Tomato Cucumber salad
Equipment
- Stovetop – to heat the eggplant directly over the flame
- Long Metal Tongs – to handle the eggplant
- Plate – to place the smoked eggplant and peel the skin off
- Fork – to help peel skin and then flatten the eggplant
- Wide Bowl – to mix the eggs mixture and dip the eggplant
- Plate – to place panko breadcrumbs and bread the dipped eggplant
- Cast Iron Pan or Skillet – to fry the crispy tortang talong; or non-stick pan
- Wide Spatula – to flip the eggplant
Step-by-Step Instructions
- Wash the eggplant. Dry it well.
- Prepare the egg mix by beating eggs in a bowl and folding in all the seasonings. Set this aside.
- Next, place the eggplant directly over the burning flame of the stove. Hold it by the end of the stem and use long metal tongs when it gets too hot and softens.
- Turn and rotate the eggplant as the skin begins to turn from purple to brown, and then to black. It will begin to soften inside, the skin will start to smoke and look burnt, and the aroma of eggplant will come out. Rotate and cook all around the entire eggplant until it has charred skin and is softened inside.
- Remove the eggplant from the flame and place on a platter. Use a fork or tongs, and your fingers to remove the eggplant skin. Peel and remove all the skin you can of the eggplant. It will peel off very easily.
- Discard the skin and clean up the platter.
- Next take your fork and press down on the eggplant so it begins to flatten out wide. Be gentle and do not over press it. Just enough to flatten it out. Leave the stem area alone. (During this time, begin to heat your skillet over medium-high heat)
- Dip the pressed eggplant into the egg mixture and coat on both sides.
- Then, place the egg-coated eggplant in the panko breadcrumbs and fluff panko crumbs all over the eggplant.
- Add oil into your hot skillet, enough to coat the entire bottom of the surface generously.
- When the oil is hot, place the eggplant onto the skillet in one movement.
- Allow few minutes per side or until golden brown (about 3-4 minutes), before using a wide spatula to flip the eggplant and crisp the other side. When you lift the eggplant up, add a bit of oil onto the pan before flipping the eggplant onto the other side.
- Wait until the other side of the eggplant is golden brown, then remove the eggplant from the skillet and serve right away with some side dips, while hot and crispy.
Notes
- Rotate that eggplant to get all the sides cooked and the skin smoked.
- Peeling is best with the fingertips, just watch that heat. Use fork tines to help lift the skin off the eggplant.
- Make sure your panko breadcrumbs are fresh.
- Ensure you use high heat tolerant oil.
Add-ins and Variations
Meat Fillings:
Explore creative meat fillings for crispy smoked eggplant, such as ground pork, shrimp, or shredded chicken, adding depth and richness to the dish. Sauté separately then add them into the egg mixture.
Vegetable Additions:
Experiment with a variety of vegetable additions, including tomatoes, onions, bell peppers, or mushrooms, to customize your Tortang Talong.
Cheese and Other Flavor Enhancers:
Enhance the flavor of crispy tortang talong with the addition of cheese, herbs, spices, or condiments, creating a truly memorable dining experience.
How to Serve Crispy Tortang Talong
Accompaniments and Side Dishes:
- Discover a variety of accompaniments and side dishes that pair perfectly with crispy smoked eggplant, including rice, salad, or pickled vegetables.
Presentation Ideas:
- Elevate the presentation of Tortang Talong with creative plating techniques, garnishes, and serving vessels, adding visual appeal to your dish.
- I like adding microgreens and radishes, as well as adding more than one dip on the side to choose from. This turns this recipe into an entire meal.
Filipino Style:
- Add Filipino foods like surf n’ turf pancit bihon, chicken adobo, chicken lumpia, garlic fried rice, and simple stir fried vegetables or pinakbet to make a family-style, super grand feast.
With this ultimate guide to Crispy Tortang Talong at your fingertips, you’re ready to embark on a culinary journey that celebrates the rich flavors, cultural heritage, and timeless appeal of this beloved Filipino dish. Happy cooking!
Questions
How Long Does Crispy Tortang Talong Last?
Serve right away. Eat right away. If you have leftover, use an airfryer or hot skillet to heat it up crispy again.
Is Tortang Talong Suitable for Special Diets?
This is an easy dish for vegans (use egg substitute), vegetarians, and those looking to increase their fiber and vegetable intake.
Crispy Tortang Talong (Smoked Eggplant)
Equipment
- Stovetop to heat the eggplant directly over the flame
- long metal tongs to handle the eggplant
- plate to place the smoked eggplant and peel the skin off
- fork to help peel skin and then flatten the eggplant
- Wide Bowl to mix the eggs mixture and dip the eggplant
- plate to place panko breadcrumbs and bread the dipped eggplant
- Cast Iron Pan or Skillet to fry the crispy tortang talong; or non-stick pan
- Wide Spatula to flip the eggplant
Ingredients
Eggplant and Panko Coating
- 4 Japanese eggplants
- 1 cup Panko breadcrumbs
- 4 tbsp High-heat tolerant cooking oil for frying such as canola, vegetable, peanut, coconut, or avocado oil
Egg Mixture
- 3 eggs beaten
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika or Gochugaru
Side Dips
- Banana Ketchup
- Vinegar Dip sawsawan
- Filipino Tomato Cucumber salad
Instructions
- Prepare the eggplant by washing the eggplant. Dry it well.Prepare the egg mix by beating eggs in a bowl and folding in all the seasonings. Set this aside.3 eggs, ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika or Gochugaru
- Next, place the eggplant directly over the burning flame of the stove. Hold it by the end of the stem and use long metal tongs when it gets too hot and softens.4 Japanese eggplants
- Turn and rotate the eggplant as the skin begins to turn from purple to brown, and then to black. It will begin to soften inside, the skin will start to smoke and look burnt, and the aroma of eggplant will come out. Rotate and cook all around the entire eggplant until it has charred skin and is softened inside.
- Remove the eggplant from the flame and place on a platter. Use a fork or tongs, and your fingers to remove the eggplant skin. Peel and remove all the skin you can of the eggplant. It will peel off very easily.
- Discard the skin and clean up the platter.
- Next take your fork and press down on the eggplant so it begins to flatten out wide. Be gentle and do not over press it. Just enough to flatten it out. Leave the stem area alone. (During this time, begin to heat your skillet over medium-high heat)
- Dip the pressed eggplant into the egg mixture and coat well on both sides.
- Then, place the egg-coated eggplant in the panko breadcrumbs and fluff panko crumbs all over the eggplant.1 cup Panko breadcrumbs
- Add oil into your hot skillet, enough to coat the entire bottom of the surface generously.4 tbsp High-heat tolerant cooking oil for frying
- When the oil is hot, place the eggplant onto the skillet in one movement.
- Allow few minutes per side or until very golden brown (about 4 minutes), before using a wide spatula to flip the eggplant and crisp the other side. When you lift the eggplant up, add a bit of oil onto the pan before flipping the eggplant onto the other side.
- Wait until the other side of the eggplant is golden brown, then remove the eggplant from the skillet and serve right away with some side dips, while hot and crispy.Banana Ketchup, Vinegar Dip, Filipino Tomato Cucumber salad
- Garnish per your preferences.
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