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Tortang talong (eggplant omelette)


  • 4 small Japanese eggplant
  • 2 tablespoons vegetable oil
  • 6 eggs
  • 1 tablespoon oyster sauce
  • 1 tablespoon sambal oelek (chili paste)
  • 1 teaspoon hoisin sauce
  • 4 cloves garlic (sliced)
  • 2 shallot (sliced)
  • 1 pint cherry tomato (halved)
  • 8 tablespoons good Extra Virgin Olive Oil (or any good oil)
  • 1 teaspoon fish sauce
  • 1 lime (juiced)
  • 1/2 bunch thai basil
  • 4 ounces king crab (picked cooked meat)
  • Sugar and salt to taste
  • Fried garlic and shallot to garnish
  • Serve with your favourite hot sauce


  1. Turn on the oven to broil. Coat eggplant with vegetable oil and place on a sheet pan directly under the heating element of the oven. Cook until skin starts to char and blister. Flip eggplant over and repeat. Once good caramelization is achieved and the eggplant has softened, remove the eggplant from the oven, transfer it to a bowl, cover it with plastic wrap and let cool. Once the eggplant is cool enough to touch, carefully peel off the skin and set the eggplant aside. 
  2. In a bowl combine the Eggs, oyster sauce, sambal oelek, and hoisin sauce. Mix well and add the eggplant to the egg mixture. Flatten the eggplant in the egg mixture and let soak for five minutes.
  3. In a non stick pan heat two tablespoons of the olive oil to a medium/high heat. Place eggplant in the pan with some of the egg mixture and cook until the eggs are lightly browned and cooked through. Transfer the eggplant omelettes to the serving plates and wipe out the pan. Add the rest of the olive oil to the pan and bring back to a medium/high heat. Add the garlic and shallots and sweat until soft. Add the tomatoes and reduce the heat of the pan to low. Add the fish sauce, and lime juice. Remove the pan from the heat and season it with salt and sugar. Lastly add the king crab and thai basil and gently warm through. Spoon healthy portions of the tomato mixture on the eggplant. Garnish with fried garlic and shallot. Serve with your favourite hot sauce.

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