Eggplant Omelet with Fish Sauce Dressing
If you’re looking to try something new with eggplant, Tortang Talong—a Filipino eggplant omelette—might be just what you need! Inspired by a recent meal I had at Yang’s Kitchen, and a video my friend Gideon made, I decided to make Tortang Talong at home. While traditional Tortang Talong is served with banana ketchup, I topped mine with a simple tomato, onion, and cilantro salad and tossed with nuoc cham dressing. I’m sure even those who aren’t big fans of eggplant will love!
table of contents
What is Tortang Talong?
Why Chinese eggplant?
What is Nuoc Cham?
What is Tortang Talong?
Tortang Talong is a popular Filipino dish, and the name translates to "eggplant omelette." Traditionally, Tortang Talong is served with rice and a side of banana ketchup. I first had this dish at Yang’s Kitchen in Alhambra, one of my favorite restaurants in the Greater Los Angeles area, where we visit pretty often. Tortang Talong was featured on their summer special menu, and since eggplant is my favorite vegetable, I had to try it—and it did not disappoint. The eggplant was slightly smoky, incredibly creamy, and paired perfectly with the dipping sauce. I fell in love with it immediately and now order it every time I see it on their menu. Coincidentally, my friend Gideon, a Filipino chef and content creator, posted a video on how to make Tortang Talong around the same time, which inspired me to try making it at home with my own twist.
Why Chinese eggplant?
Eggplants are a staple in many cuisines, and while you might be familiar with the large, dark purple variety commonly found in supermarkets (Italian or globe eggplant), I recommend for you to choose Chinese eggplant for this dish. Chinese eggplants are lighter in color (light purple) and are more slender and longer. The flesh is softer and spongier, with a creamier texture once cooked, and it contains fewer seeds. Although I peeled the skin for this dish, Chinese eggplant’s skin is more tender than Italian eggplant, making it great for stir-fries or tempura. I can find it at my neighborhood grocery stores, but if you can’t, they’re easily available at Asian grocery stores. I sourced mine from a farmers' market near my place. If you’re a farmers' market goer, definitely check them out — in my experience, they usually last longer than ones from grocery stores.
What is Nuoc Cham?
Nuoc Cham is a Vietnamese fish sauce-based dipping sauce that's both zesty and punchy. I love tossing vegetables with nuoc cham—whether it's roasted Brussels sprouts, tomatoes, or this Tortang Talong. I added a touch of sesame oil for extra richness, but if you don’t have it, olive oil works as a substitute. Fresh lime is a key ingredient, so don’t swap it with lemon! I also shared the best way to squeeze lime in my reel—if you haven’t seen it, check it out (hint: use tongs!).
For my version of Tortang Talong, I topped it with cherry tomatoes, sliced red onion, and cilantro. I hope I’m not upsetting Tortang Talong purists, but trust me, it’s really good!
Tag me @riemclenny on Instagram if you make it!
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Eggplant Omelet with Nuoc Cham Dressing (Tortang Talong)
Prep time 10 minutes
Cooking time: 30 min
Serves 2
Ingredients
For Tortang Talong
1 eggplants chinese eggplant
2 eggs
For Salad
1 shallot or half red onion
½ cup cherry tomatoes, halved
Cilantro
Nuoc Cham dressing
2 tablespoons freshly squeezed lime
2 teaspoon sugar
1 tablespoon water
1 teaspoon rice vinegar
2 tablespoon fish sauce
1 dried arbol chili
1 teaspoon sesame oil
Preparation
Place the eggplant in a toaster oven. Toast at 450˚F for 15 to 20 minutes, or until the eggplant’s skin is brown and the inside is soft. Set aside until cool to the touch.
While cooking the eggplant, make the nuoc cham. In a small bowl, combine lime juice, sugar, water, rice vinegar, and fish sauce. Mix until the sugar is dissolved. Using scissors, thinly cut the dried chili. If you like it spicy, include all the seeds; if not, remove them. Add sesame oil and set aside.
In a medium-sized bowl, combine cherry tomatoes and red onion. Add the nuoc cham dressing and toss to combine. Set aside.
Once the eggplant is cool to the touch, carefully peel the skin. The goal is to peel just the skin, trying not to remove too much of the flesh. Set aside.
In a shallow bowl, crack the eggs and mix well. Season with salt and pepper. Place the peeled eggplant in the egg mixture and gently press with a fork to flatten it to an even thickness.
Heat a non-stick or well-seasoned cast iron pan over medium heat. Add olive oil, then slide the eggplant into the pan with the egg mixture. Cook each side for about 2 minutes, or until the egg is slightly golden brown.
Remove the eggplant from the pan and transfer to a plate. Pour the salad over the eggplant and garnish with cilantro leaves.