Eggplant and Tomato Torta

Eggplant and tomato torta filled with fresh veggies and is delicious for any meal of the day!

One of my favorite ways to enjoy eggplants is tortang talong and love to pair it with grilled liempo or fried daing na bangus. But although this classic Filipino vegetable dish is pretty straightforward to prepare, I find turning the omelet a bit cumbersome.

If I am not extra careful maneuvering it from one side to the other and onto the plate, I end up with a royal mess!

So, eggplant and tomato frittata to the rescue! It has the delicious flavors you love in our classic torta, but no mad flipping skills involved.

Not only is it non-fuss, but also delicious! Pair it with sinangag for filling breakfast or sandwich in pandesal loaves for a meatless midday snack. The combination of smoky eggplant, juicy tomatoes, and fluffy eggs is sure to hit the spot!

Tips on How to make Eggplant and Tomato Torta

• The recipe uses an 8″ skillet. If using a larger pan than directed, adjust cook time in the oven to account for the resulting thinness.
• Cook the vegetables and drain well as their extra moisture could water down the omelet.
• You can finish the frittata in the oven or completely cook on the stove by simply covering pan and lowering heat to keep the bottom from burning.
• If you don’t have a cast-iron skillet, an oven-proof nonstick pan or baking dish will do.

Give this roasted eggplant torta a try. It’s a healthy and budget-friendly meal you’ll feel good serving the whole family.

Looking for more ways to enjoy roasted eggplants? This eggplant and tomato salad with salted egg makes a great side dish for your favorite grilled meat and seafood!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 2 votes

Eggplant and Tomato Torta

This eggplant and tomato torta is filled with fresh veggies and delicious for any meal of the day!

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Lalaine Manalo

Course: Breakfast, Main Course, Main Entree, Side Dish

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6 servings

Ingredients

• 1 tablespoon canola oil
• 1 large eggplant
• 1 small onion, sliced thinly
• 1 large tomato, chopped
• 6 eggs, beaten
• salt and pepper to taste

US CustomaryMetric

Instructions

• With a knife or fork, prick eggplant and lay directly on the gas stovetop over a high flame. Roast, rotating occasionally with tongs until slightly softened and skin is evenly charred.
• Cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop the flesh.
• In a pan over medium heat, heat oil. Add onions and tomatoes and cook until softened. Remove from pan and allow to cool.
• 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.
• Grease sides and bottom of an 8-inch cast-iron or an 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 the stove and transfer to a 375 F oven. Continue to cook for about 10 minutes or until eggs are set and lightly browned.
• Transfer onto a serving plate and cut into wedges.

Notes

• If using a larger pan than directed, adjust cook time in the oven to account for the resulting thinness.
• Cook the vegetables and drain well as their extra moisture could water down the omelet.
• To ompletely cook on the stove, cover the pan and lower the heat to keep the bottom from burning.

Nutrition Information

Calories: 114kcal, Carbohydrates: 7g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 164mg, Sodium: 66mg, Potassium: 311mg, Fiber: 3g, Sugar: 4g, Vitamin A: 426IU, Vitamin C: 6mg, Calcium: 38mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”