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Eggplant and tomato tart Made with vegetables and fluffy eggs for the perfect breakfast or side dish. Not only is it delicious and nutritious, it’s also easy to make and budget-friendly.
One of my favorite ways to enjoy eggplant is tortang talong. I like to pair it with grilled limbo or fried daeng na bangus. But even though this classic Filipino vegetable dish is easy to prepare, I find converting an omelet a bit cumbersome.
If I wasn’t very careful moving it from side to side and placing it on the plate, I would end up with a huge mess! So, eggplant and tomato frittata to the rescue! It has the delicious flavors you love in our classic tortas, but doesn’t require crazy flipping skills.
Note the ingredients
- Eggplant-While you can use any type of eggplant, I prefer the delicate Asian or Filipino type.
- tomatoes-I love using Roma tomatoes for their sweet and juicy flavour
- onion-You can replace red onions with colored ones or leeks
- egg- You can whisk it with a little milk for a more fluffy texture
- oil– For frying
- Salt and Pepper– Spices
How to make eggplant and tomato tart
- Prick the eggplant with a fork and grill it on a gas stove over high heat until slightly cooked and the skin is evenly charred.
- Allow to cool, peel off the skin, and rinse gently under cold running water. Roughly chop the meat.
- Fry onions and tomatoes in a pan until soft. Remove it from the pan and leave it to cool.
- Beat the eggs in a bowl, add the vegetables, and season with salt and pepper as desired.
- Grease the sides and bottom of a cast iron skillet and pour in the egg mixture. Cook for 2 to 3 minutes or until the eggs begin to set.
- Place it in a preheated oven and cook it until done. We take it out of the oven and cut it into serving portions.
Cooking tips
- The recipe uses an 8-inch skillet. If you are using a larger pan than recommended, adjust the cooking time in the oven to take into account the resulting thinness.
- Cook and drain the vegetables well, as excess moisture may cause the omelet to fall apart.
- You can finish the frittata in the oven or cook it on the stove by covering the pan and turning down the heat to prevent burning the bottom.
- If you don’t have a cast iron skillet, you can use a nonstick skillet or ovenproof baking dish.
How to apply and store
Try this grilled eggplant torta. It’s a healthy, budget-friendly meal that the whole family will feel good about serving. It’s delicious for breakfast or any meal of the day.
Not only is it fuss-free, but it’s delicious too! Pair it with sinangag for a filling breakfast or sandwich it in pandesal loaves for a meatless midday snack. The smoked eggplant, delicious tomatoes, and fluffy eggs are sure to catch your attention!
Looking for more ways to enjoy grilled eggplant? This Eggplant and Tomato Salad with Salted Egg is a great side dish for your favorite grilled meats and seafood!
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
Eggplant and tomato torta made with fresh ingredients and served frittata style! Delicious for breakfast or any meal of the day.
turn: Breakfast, main dish, main appetizer, side dish
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ingredients
- 1 Tablespoon oil
- 1 Large eggplant
- 1 Small onion, cut into thin slices
- 1 A large tomato, chopped
- 6 Eggs and beating
- Salt and pepper to taste
directions
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Using a knife or fork, prick the eggplant and place it directly on the gas stove over a high flame. Grill, rotating occasionally with tongs, until slightly tender and the skin is evenly charred.
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Cool to touch and exfoliate skin. Rinse gently under cold running water to remove any stray skin, then roughly chop the meat.
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In a frying pan over medium heat, heat the oil. Add onions and tomatoes and cook until tender. Remove it from the pan and leave it to cool.
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In a bowl, beat eggs. Add the grilled eggplant, onions and fried tomatoes. Season with salt and pepper to taste and stir to combine.
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Grease the sides and bottom of an 8-inch cast iron skillet or ovenproof skillet with nonstick cooking spray. Over medium heat, add the egg mixture to the pan and leave it gently
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Cook for 2 to 3 minutes or until the eggs begin to set.
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Remove from stove and transfer to a 375°F oven. Continue cooking for about 10 minutes or until the eggs are cooked and lightly browned.
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Transfer it to a serving dish and cut it into slices.
Notes
- If you are using a larger pan than recommended, adjust the cooking time in the oven to take into account the resulting thinness.
- Cook and drain the vegetables well as excess moisture may cause the omelet to fall apart.
- For full cooking on the stove, cover the pan and reduce the heat to prevent scorching the bottom.
Nutrition information
Calories: 114Calories, Carbohydrates: 7g, protein: 7g, fat: 7g, Saturated fat: 2g, Cholesterol: 164mg, sodium: 66mg, Potassium: 311mg, Fiber: 3g, sugar: 4g, Vitamin A: 426international unit, Vitamin C: 6mg, Calcium: 38mg, iron: 1mg
“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
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