Recipes · Filipino · Main Courses
Tortang Talong (Eggplant Omelet)
One serving has 293 kcal and 14 g protein, and at least a fifth of a woman's daily need of choline (72%), selenium (57%), riboflavin (47%), pantothenic acid (40%), cobalamin (37%) and phosphorus (34%). Ready in 30 minutes.
- Preparation: 10 min
- Cooking: 20 min
- Makes: 1 serving (278 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free, Dairy-free, Low carb
- Contains: egg
Ingredients
- 150 g Eggplant, raw
- 100 g Eggs, whole, raw
- 15 g Onions, raw
- 1 g Salt
- 0.3 g Black pepper
- 12 g Vegetable oil
Method
- Grill or roast the whole eggplant directly over a flame or under a broiler, turning occasionally, until the skin is charred and blackened and the flesh is completely soft, about 10-12 minutes.
- Let it cool slightly, then peel off the charred skin, keeping the stem intact, and flatten the flesh gently with a fork.
- Beat the eggs with the onion, salt and black pepper.
- Dip the flattened eggplant into the beaten egg, coating it well.
- Heat the oil in a pan and fry the egg-coated eggplant for 2-3 minutes per side until golden and the egg is fully set.
- Serve hot with a side of ketchup or vinegar dip, as is traditional.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 293 kcal | 14% |
| Carbohydrates | 11.1 g | |
| Water | 228 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 14.2 g | 30% |
| Tryptophan | 0.18 g | |
| Threonine | 0.62 g | |
| Isoleucine | 0.74 g | |
| Leucine | 1.2 g | |
| Lysine | 0.99 g | |
| Methionine | 0.4 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.75 g | |
| Tyrosine | 0.54 g | |
| Valine | 0.94 g | |
| Histidine | 0.35 g | |
| Fat | 21.8 g | |
| Monounsaturated | 6.4 g | |
| Polyunsaturated | 8.9 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.7 g | |
| Saturated | 5 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 372 mg | |
| Calcium | 74.5 mg | 7% |
| Copper | 0.2 mg | 22% |
| Iron | 2.2 mg | 12% |
| Magnesium | 35 mg | 11% |
| Manganese | 0.43 mg | 24% |
| Phosphorus | 239 mg | 34% |
| Potassium | 507 mg | 11% |
| Selenium | 31.2 µg | 57% |
| Sodium | 533 mg | |
| Zinc | 1.6 mg | 20% |
| Thiamin (vitamin B1) | 0.11 mg | 10% |
| Riboflavin (vitamin B2) | 0.52 mg | 47% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 2 mg | 40% |
| Pyridoxine (vitamin B6) | 0.31 mg | 24% |
| Folate (vitamin B9) | 82.9 µg | 21% |
| Cobalamin (vitamin B12) | 0.89 µg | 37% |
| Choline | 305 mg | 72% |
| Vitamin A | 162 µg | 23% |
| Vitamin C | 4.4 mg | 6% |
| Vitamin D (D2 + D3) | 82 IU | 14% |
| Vitamin E | 2.5 mg | 17% |
| Vitamin K | 28.2 µg | 31% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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