Tortang talong or eggplant omelet (or frittata, if you prefer to cook it a bit differently), is one of those Filipino classics that is considered by many to be the ultimate comfort food. It’s easy to prepare, it’s inexpensive and cooking it doesn’t require any special tools and equipment. The traditional tortang talong is either meatless or contains ground pork but I’ve gone beyond the traditional in so many ways. I’ve cooked tortang talong with a pig’s brain filling and and even with a sisig filling, and I’ve even tried baking it for a less oily result. Earlier this week, I found another great way to cook tortang talong — with flaked crab meat.
You can buy live crabs, steam, broil or grill them then crack the shells and pick and flake the meat. Or you can buy prepared crab meat. Note that commercially available frozen crab meat comes in different textures and qualities. I prefer the chilled kind sold in the fresh seafood section of supermarkets — hand flaked right in the supermarket rather than in some faraway factory. SM Hypermarket (beside Tiendesitas) sells this kind of crab meat.
They come in pre-weighed trays, the meat is flaked rather than shredded so that the pieces are large enough to give a real crab texture to the cooked dish.
This recipe makes two eggplant omelets.
Crab meat and eggplant omeletPrint Pin
- 300 grams crab meat
- bunch of onion leaves cut into half-inch lengths
- 1 egg
- 2 eggplants cooked (boiled, steamed, broiled or grilled)
- cooking oil for frying
- Place the crab meat in a bowl. Add the onion leaves. Season with salt and pepper. Add the egg and stir.
- Peel the eggplants by pulling off the skins.
- Make a shallow vertical slit to open the eggplant then press the flesh lightly with a fork to spread it out to make the base of the <em>torta</em>.
- Spoon the prepare filling on the eggplant.
- Press down and pat to make the filling compact.
- Heat the cooking oil in a frying pan (this isn't deep frying so you don't really need too much oil) and slide an eggplant into the pan. Cook over medium high heat just until the bottom is firm enough to lift. You can do this by lifting a portion with a spatula. If it feels firm enough, flip over too cook the top side. Repeat for the other eggplant.
P.S. My tortang alimasag at talong were a bit too brown along the edges but they were delicious anyway. I only ate a tablespoonful because of an allergy but, at least, I did manage to enjoy what I cooked. :)