Asian

Eggplant Omelette - Tortang Talong takes several minutes to prepare.

Eggplant Omelette - Tortang Talong takes 20 minutes to cook.

Eggplant Omelette - Tortang Talong makes 4 servings.

The ingredients for Eggplant Omelette - Tortang Talong are:

4 eggplant, unpeeled (approx 1-1 Eggplant, fresh
3 large Egg, fresh, whole, raw
1 dash Salt
1 dash Pepper, black
4 tbsp Crisco Pure Vegetable Oil

Here is how you make Eggplant Omelette - Tortang Talong:

With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.In a wide pan over medium heat, heat oil. In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy. Holding by the stem, dip eggplant into the eggs and quickly slide into pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.Serving Size: 1Number of Servings: 4Recipe submitted by SparkPeople user KAI_KANONG1.

The nutritional information for Eggplant Omelette - Tortang Talong is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 316.5

• Total Fat: 18.6 g
• Cholesterol: 139.5 mg
• Sodium: 108.5 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 13.7 g
• Protein: 10.3 g

Eggplant Omelette - Tortang Talong is Asian cuisine.