Tortang Talong with Crab Meat
If you grew up in a Filipino household, chances are you’ve had tortang talong, the beloved roasted eggplant omelet that’s as comforting as it is flavorful. Traditionally, the eggplant is roasted directly over an open flame or stove coil, filling the kitchen with smoky aroma. For this recipe, we’ll make it a little easier by using the oven broiler to char and soften the eggplant with no smoky stovetop required!
To make this version even more special, we’re adding crab meat for a sweet, briny twist that pairs beautifully with the smoky eggplant and fluffy eggs. This is Filipino comfort food elevated, but still just as nostalgic.
Ingredients
3 medium Asian eggplants (long, slender variety works best)
3 large eggs
1/2 cup lump crab meat (fresh or canned, drained well)
2 cloves garlic, minced
2 tablespoons green onions, chopped
1 tablespoon soy sauce (optional, for seasoning)
Salt and pepper, to taste
2–3 tablespoons cooking oil (for frying)
1. Preheat your oven’s broiler on high. Place whole eggplants on a foil-lined baking sheet. Broil for 10–15 minutes, turning occasionally, until the skin is charred and blistered all over and the eggplant is soft inside. Remove from the oven and let cool slightly. Peel off the charred skin, keeping the stems intact.Gently flatten the peeled eggplants with a fork to create an even surface.
2. In a mixing bowl, whisk the eggs. Add crab meat, garlic, green onions, soy sauce (if using), and a pinch of salt and pepper. Mix until well combined.
3. Heat oil in a large skillet over medium heat. Dip each flattened eggplant into the egg-crab mixture, spooning extra crab over the top to fully coat. Place the coated eggplant into the hot pan. Fry until the bottom is golden brown, about 3–4 minutes. Flip carefully and cook the other side until golden and set. Repeat with remaining eggplants.
4. Serve warm with steamed rice or garlic fried rice, and add a drizzle of banana ketchup, spicy vinegar, or your favorite dipping sauce.
Lump crab meat adds delicate sweetness and protein
