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!
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
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
“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.”
Lea says
I am very much interested to join this because i really dont have a skill in cooking... And i want to learn more..
Lalaine Manalo says
Enjoy the recipes 🙂
Frank Danson says
I came cross this nicely illustrated Eggplant and Tomato Torta . What I can tell you is that it was easy to cook, thanks keep up.
Lalaine says
Hi Frank
Thanks 🙂