Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
Torta is “omelet” and talong is “eggplant,” but this is more like an egg-battered cutlet eaten for breakfast or lunch. The eggplants are heavily charred before they’re battered with egg and panfried, making them smoky and creamy. Sometimes, ground pork or beef is added to the egg, but we often use crab (though that’s optional, too). You can serve tortang talong as a vegetable side as part of a bigger meal, or on its own with a bowl of rice alongside and some fish sauce on top. You can also make this dish if you have any leftover grilled eggplant; it would work perfectly.
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