Eggplant and Tomato Torta
Prep time
Cook time
Total time
Yield: 4 Servings
  • 1 large eggplant
  • 1 tablespoon oil
  • 1 small onion, peeled and thinly sliced
  • 1 medium tomato, chopped
  • 4 eggs, beaten
  • salt and pepper to taste
  1. With a knife or fork, prick eggplant. Lay eggplant directly on gas stove top over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred. Allow to cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop flesh.
  2. In a pan over medium heat, heat oil. Add onions and tomatoes and cook until softened. Remove from pan and allow to cool.
  3. In a bowl, lightly beat eggs. Add roasted eggplant and sauteed onions and tomatoes. Season with salt and pepper to taste and stir to combine.
  4. Grease sides and bottom of a cast iron or ovenproof skillet with nonstick cooking spray. Over medium heat, add egg mixture to skillet and gently pat down. Cook for about 2 to 3 minutes or until eggs begin to set. Remove from stove and transfer to a 375 F oven. Continue to cook for about 10 minutes or until eggs are completely set.
  5. Transfer onto serving plate and cut into wedges.
Recipe by kawaling pinoy at