Ingredients

  • Serves 3 people
  • 3 whole chinese eggplants 

  • 3 whole eggs 

  • 380 g corned beef 

  • 1 whole green bell pepper (cubed)

  • 1 ½ tsp salt 

  • ½ tsp black pepper 

  • 2 tbsp vegetable oil

     

  • pickled red onion and carrots:

    ½ cup red wine vinegar 

  • ½ cup water 

  • 1 tsp honey 

  • 1 tsp fresh thyme  

  • ½ tsp salt  

  • 1/8 tsp black pepper 

  • 2 whole red onions 

  • ½ medium sized carrot (cubed)

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Recipe Courtesy of
Anton Amoncio

Flavorsome Corned Beef Tortang Talong

I have to admit Tortang Talong (Eggplant Omelette), was not my favourite food as a kid. But I’ve learned to appreciate it growing up because of how easy it can be made, and now it has become my breakfast staple. I fell in love with its complex flavors and how versatile this dish is. Now I’ve added some tasty corned beef to this all-time Filipino favorite, which is best served with pickled red onions and carrots.
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Prep the Eggplant

    • Grill the eggplants until the skin turns black
    • Set aside and let it cool down
    Prep the Eggplant


  2. Making the pickles

    • While waiting for the eggplants to cool, heat salted water in a pot to blanch the carrots briefly and let it cool
    • Combine all the pickle ingredients in bowl, except for the red onions and carrots 
    • Mix until it is well blended
    • Put the red onion, and carrots in a mason jar, and pour the pickle marinade over the top and cover. Shake to make sure that the ingredients are evenly distributed. Set aside
    Making the pickles


  3. Cooking the Tortang Talong

    • Once the eggplant is cool, peel the skin off, flattened the eggplant using the back of a fork and set asideHeat oil in a pan; cook about 100g of corned beef until it is crispy. Set aside
    • In a bowl, beat theeggs together with the green bell pepper and the rest of the corned beef. Season with salt and pepper
    • Dip the eggplant into the egg mixture
    • Heat oil in a non-stick pan, and gently lower the eggplant down onto the pan and fry. It takes about 3 mins per side. Spoon some of the egg mixture on top of the eggplant and turn, allow to cook
    Cooking the Tortang Talong


Plate and Serve!

Once done, put it on a serving platter and serve with pickled vegetables

Plate and Serve!

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Ingredients
  • Serves 3 people
  • 3 whole chinese eggplants 

  • 3 whole eggs 

  • 380 g corned beef 

  • 1 whole green bell pepper (cubed)

  • 1 ½ tsp salt 

  • ½ tsp black pepper 

  • 2 tbsp vegetable oil

     

  • pickled red onion and carrots:

    ½ cup red wine vinegar 

  • ½ cup water 

  • 1 tsp honey 

  • 1 tsp fresh thyme  

  • ½ tsp salt  

  • 1/8 tsp black pepper 

  • 2 whole red onions 

  • ½ medium sized carrot (cubed)

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