Serves 3 people
3 whole chinese eggplants
3 whole eggs
380 g corned beef
1 whole green bell pepper (cubed)
1 ½ tsp salt
½ tsp black pepper
2 tbsp vegetable oil
pickled red onion and carrots:

½ cup red wine vinegar
½ cup water
1 tsp honey
1 tsp fresh thyme
½ tsp salt
1/8 tsp black pepper
2 whole red onions
½ medium sized carrot (cubed)

Recipe Courtesy of
Anton Amoncio

Flavorsome Corned Beef Tortang Talong

I have to admit Tortang Talong (Eggplant Omelette), was not my favourite food as a kid. But I’ve learned to appreciate it growing up because of how easy it can be made, and now it has become my breakfast staple. I fell in love with its complex flavors and how versatile this dish is. Now I’ve added some tasty corned beef to this all-time Filipino favorite, which is best served with pickled red onions and carrots.

Difficulty: Easy

Preparation: 30 min
Cook: 15 min
Clean up: 15 min

Steps: 3 steps
15 Ingredients

Difficulty: Easy
Steps: 3 steps
15 Ingredients

Preparation: 30 min
Cook: 15 min
Clean up: 15 min

Instructions

Prep the Eggplant
- Grill the eggplants until the skin turns black
- Set aside and let it cool down

Making the pickles
- While waiting for the eggplants to cool, heat salted water in a pot to blanch the carrots briefly and let it cool
- Combine all the pickle ingredients in bowl, except for the red onions and carrots
- Mix until it is well blended
- Put the red onion, and carrots in a mason jar, and pour the pickle marinade over the top and cover. Shake to make sure that the ingredients are evenly distributed. Set aside

Cooking the Tortang Talong
- Once the eggplant is cool, peel the skin off, flattened the eggplant using the back of a fork and set asideHeat oil in a pan; cook about 100g of corned beef until it is crispy. Set aside
- In a bowl, beat theeggs together with the green bell pepper and the rest of the corned beef. Season with salt and pepper
- Dip the eggplant into the egg mixture
- Heat oil in a non-stick pan, and gently lower the eggplant down onto the pan and fry. It takes about 3 mins per side. Spoon some of the egg mixture on top of the eggplant and turn, allow to cook