Emilie Meyer
Tortang talong, a Filipino aubergine or eggplant omelette, is a quick and easy meal. The traditional method of cooking this dish involves roasting the aubergine over an open flame, but an air fryer is a convenient alternative. This guide will explain how to cook tortang talong in an air fryer, covering the ingredients, preparation, and cooking process.
How to Cook Tortang Talong in an Air Fryer
| Characteristics | Values |
|---|---|
| Traditional Cooking Method | Grilling or roasting the eggplant over an open flame, then frying with lots of oil |
| Air Fryer Temperature | 350°F-400°F |
| Air Fryer Cook Time | 10-20 minutes |
| Egg Mixture | Eggs, salt, black pepper, garlic powder, soy sauce, butter, and milk |
| Eggplant Preparation | Poke holes with a fork, char the skin, peel, and mash or flatten |
| Additional Steps | Preheat the oven, scramble eggs, and cook on the stovetop and in the oven |
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What You'll Learn
Preparing the ingredients
To prepare the ingredients for Tortang Talong, you will need to gather the following:
- An eggplant or aubergine
- Eggs
- Salt
- Black pepper
- Garlic powder
- Butter
- Milk
- Oil
You may also want to add soy sauce, as suggested by one source. Another source recommends fresh garlic if you are deep-frying your Tortang Talong.
First, prepare your eggplant. Using a fork, poke holes all over the eggplant. You can then either place the eggplant in an air fryer and cook for 25 minutes, or you can roast the eggplant over a gas flame, turning it until the skin is blackened and charred. Once the eggplant is cooked, leave it to cool. Peel the skin and gently mash the eggplant with a fork to flatten it.
Next, prepare your eggs. In a bowl, add the eggs, salt, black pepper, garlic powder, butter and milk. Whisk until all the ingredients are blended. You can also add soy sauce to this mixture if you wish.
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Cooking the aubergine/eggplant
To cook tortang talong, a Filipino aubergine/eggplant omelette, in an air fryer, you will first need to roast the aubergine/eggplant.
The traditional way to cook tortang talong is to roast the aubergine/eggplant over an open flame or gas flame. You can also use a metal grilling rack to balance the aubergine/eggplant over the flame. Cook until the skin is completely blackened and charred, which should take less than 10 minutes. Leave it to cool and then peel off the charred skin.
If you are using an air fryer, you can roast the aubergine/eggplant in there. Poke holes all over the aubergine/eggplant using a fork. Set the air fryer to 350F and cook for 10 minutes until soft and golden brown. Alternatively, you can set the air fryer to a higher temperature of 400F and cook for 20 minutes. The aubergine/eggplant is done when the skin is burnt. Let the aubergine/eggplant cool down for 2 minutes and then peel and gently mash it with a fork to flatten it.
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Making the egg mixture
To make the egg mixture for your tortang talong, start by taking a bowl and cracking in two eggs. Season the eggs with salt, black pepper, and garlic powder. You can also add soy sauce, butter, and milk to the mixture, but this is optional. Whisk the ingredients together until they are well combined and nice and fluffy. If you like, you can also add some chopped spring onions or chives to the mixture for extra flavor.
The key to a good tortang talong egg mixture is ensuring that the eggs are well-seasoned and fluffy. This will ensure that the eggplant is fully coated and that the egg cooks up nice and crispy. You can also add other spices or herbs to the mixture to suit your taste.
If you are short on time, you can simply season the eggs with salt and pepper and scramble them until they are well combined. However, the addition of garlic powder and other ingredients will add extra flavor to the dish.
Once your egg mixture is ready, you can dip the roasted eggplant into it, making sure it is fully coated. Then, you can cook the tortang talong in your air fryer or in a pan on the stovetop.
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Combining the aubergine and egg
To combine the aubergine and egg, you can follow a few different methods. One way is to roast the aubergine first, either over a gas flame or in an air fryer, until the skin is charred and the flesh is tender. Then, peel and flatten the aubergine, and dip it in scrambled eggs before frying. This method is similar to the traditional way of making tortang talong, which involves roasting the aubergine over an open flame to impart a smoky flavour.
Another method is to first poke holes in the aubergine with a fork and then place it in the air fryer at 350°F for about 10 minutes, or until the aubergine is soft and golden brown. While the aubergine is cooking, prepare the eggs by whisking them with salt, black pepper, and garlic powder. You can also add other ingredients to the eggs, such as soy sauce, butter, and milk, depending on your preference. Scramble the eggs until they are nice and fluffy.
Once the aubergine is cooked and slightly cooled, peel and gently mash it with a fork to flatten it. Then, transfer the aubergine to a skillet and pour the egg mixture over it, ensuring it coats the aubergine evenly. Cook the aubergine and egg on the stovetop for about 5 minutes, or until the bottom is lightly browned.
Finally, transfer the skillet to the oven and bake for an additional 5 minutes, or until the egg is set and cooked to your desired doneness. This method combines the aubergine and egg in a single skillet, creating a tortang talong with a fluffy, scrambled egg texture.
You can also try a different approach by dipping the aubergine into the egg mixture and then placing it in a pre-oiled hot pan. Cook one side until crispy, then spoon over any remaining egg mixture and carefully flip to cook the other side. This method creates a crispy, fried texture to the tortang talong.
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Cooking and serving
To cook tortang talong—a Filipino aubergine or eggplant omelette—in an air fryer, first prepare your ingredients: aubergine, eggs, salt, black pepper, garlic powder, and (optionally) butter, milk, soy sauce, and oil.
Start by poking holes in the aubergine with a fork. Set your air fryer to 350°F–400°F and cook the aubergine for 10–20 minutes, turning it in between, until the skin is burnt and the flesh is soft and golden brown. Leave the aubergine to cool for a couple of minutes, then peel and gently mash the flesh with a fork to flatten it.
While the aubergine is cooling, prepare the eggs by adding salt, black pepper, and garlic powder, and (optionally) butter and milk, and whisk until blended. Dip the flattened aubergine into the egg mixture, then carefully lower it into a pre-oiled hot pan. Fry until crispy, then spoon over any excess egg mixture and flip. Repeat until all your tortang talong is cooked.
Tortang talong is typically served with sliced tomatoes, Atchara (or kraut), and rice. Some people also like to add ketchup.
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