Friday, June 14, 2013

Eggplant Omelette with Sausages (Tortang Talong con Longganisa)

Classic, simple, healthy and budget friendly.This is how I best remember this dish for. Cooking this very affordable Filipino favorite requires two stages. The first is
to boil, grill, or roast the eggplant, and the second one is making the batter (scrambled eggs) to dip the eggplants with. In my version I added the use of Longganisa (Filipino style Sausages) it adds flavor to the omelette because it is already pre-seasoned unlike using just plain ground meat. It turns out to be more tastier and filling. Aside from boiling, I prefer roasting it on top of the stove for that added smoky flavor. For the vegetarians you can choose to omit the use of meat, and the omelette can be simply enjoyed by just adding the grilled eggplant into the scrambled egg, salt and pepper. There is another way of cooking eggplant aside from grilling it. Wash it and pierce all over with fork. Wrap the eggplants with a wet paper towel and microwave for about ten minutes. Once cooked peel the skin and mix with the egg mixture.  Eggplant is loaded with so much health benefits like phytonutrients, a known antioxidant. It is known to be rich in Phenolic Antioxidant Compounds. It is also praised for its unique taste and texture.

Cardiovascular Health and Free Radical Protection

When laboratory animals with high cholesterol were given eggplant juice, their blood cholesterol, the cholesterol in their artery walls and the cholesterol in their aortas (the aorta is the artery that returns blood from the heart back into circulation into the body) was significantly reduced, while the walls of their blood vessels relaxed, improving blood flow. These positive effects were likely due not only to nasunin but also to several other terpene phytonutrients in eggplant.


3pcs. Roasted Asian Eggplants (the long variety)

3 pcs. Lightly beaten eggs

3 pcs. Longganisa (Filipino Sausage) take the casing off.

1 pc. Tomato, finely chopped

Salt and pepper

Corn oil for frying


Thoroughly wash eggplants and pierce the skin all over with fork for an even cooking. Roast or boil until tender. Allow to cool and peel the skin off, mash it flatly with a fork, sprinkle a little salt and pepper. Set aside.

Sauté tomatoes and Longganisa (without casing) until fully cooked. Set aside in a separate bowl.

Make a scrambled egg.  Add salt and pepper. Dip the eggplants on the scrambled egg mixture.

Put corn oil on a non stick pan, on medium heat, place the eggplant and egg mix one at a time, top it with the cooked sausages, and pour scrambled eggs just enough to cover the eggplant.

Fry until golden brown on one side and turn over to evenly fry the other side. Drain on paper towels and serve. Garnish with chopped spring onions. It is best enjoyed with ketchup and garlic rice.

Yummy and Delicious! :)

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