Tortang Talong

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 14.48 ounces

Ingredients

12 eggplants, whole, Chinese Eggplant if available
3 tablespoons canola oil
3 cups yellow onions, small dice
6 tablespoons garlic cloves, peeled, minced
3 tablespoons canola oil
6 cups vegan eggs, liquid
1 tablespoon Kosher salt
2 teaspoons ground black pepper

Nuoc Cham
1 cup hot water
6 tablespoons white granulated sugar
2 tablespoons lime juice
6 tablespoons soy sauce, low-sodium
1 1/2 teaspoons chili garlic sauce
2 teaspoons garlic cloves, peeled, minced

Service
6 cups jasmine rice, cooked

Preparation

1. For eggplants: Preheat oven to 350 degrees. Dock eggplants with a fork and roast for 30 minutes until soft. Once cool, peel and press eggplant to remove excess moisture. Score eggplant 4 times lengthwise, leaving stem intact.
2. For omelet: On a flat top grill or large sauté pan, cook onions in oil over medium heat for 5 minutes until translucent. Add garlic and cook 2 minutes. Set aside.
3. On a flattop grill or sauté pan, cook eggplant in oil for 4 minutes over medium heat. Season with salt and pepper and top with onion mixture and then liquid egg. Lift eggplant slightly to allow egg to spread on top and bottom. Cover and cook 5 minutes, flip omelet and cook 5 more minutes or until cooked through. Omelet can be held hot in hotel pans until ready for service.
4. For Nuoc Cham: In a small bowl, combine water, sugar and lime juice. Whisk until sugar dissolves. Then add soy sauce, chili garlic sauce and garlic. Whisk until fully combined. Store in a sealed container in cooler until service.
5. For service: Portion 1 omelet onto plate and serve with 1/2 cup rice and 2 tablespoons nuoc cham.

Nutrition information

Calories: 102 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Carbohydrate: 18g Fiber: 2g Total Sugars: 3g Protein: 2g Sodium: 157mg