Eggplant and Tomato Tortang Talong with Garlic Rice
Grilled eggplant mashed and coated in egg batter, pan-fried to a tender golden cake, served alongside fragrant garlic fried rice for a hearty Filipino vegetarian meal. This filipino-inspired vegetarian (vegetarian) ready in about 40 minutes pairs large eggplants, large eggs, medium tomato, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large eggplants
- 5 large eggs
- 1 medium tomato, diced
- 3 cups cooked jasmine rice
- 6 cloves garlic cloves, minced
- 4 tbsp, divided vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp for garnish green onions, sliced
Instructions
- Step 1: Roast 3 large eggplants over an open flame or under the broiler, turning frequently until skins are charred and flesh is soft, about 10 minutes. Let cool, then peel off skins and mash the flesh with a fork until smooth.
- Step 2: In a bowl, beat 5 large eggs with 1 tsp salt and 1/2 tsp black pepper. Stir in the mashed eggplant and 1 medium diced tomato until combined.
- Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Pour in about 1/3 cup of the eggplant-egg mixture, spreading gently into a pancake shape. Cook for 3-4 minutes until edges set and bottom is golden, then flip carefully and cook another 3 minutes. Repeat with remaining mixture, adding more oil as needed.
- Step 4: For garlic rice, heat remaining 2 tbsp vegetable oil in another skillet over medium heat. Add 6 minced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt. Add 3 cups cooked jasmine rice, breaking up clumps, and stir-fry for 3-4 minutes until heated through and well combined with garlic.
- Step 5: Serve the eggplant torta hot with garlic rice, garnished with 2 tbsp sliced green onions.
Equipment for this recipe
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Frequently asked questions
How long does Eggplant and Tomato Tortang Talong with Garlic Rice take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Tomato Tortang Talong with Garlic Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplants from drying out.
Can I substitute ingredients in Eggplant and Tomato Tortang Talong with Garlic Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Tomato Tortang Talong with Garlic Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Tomato Tortang Talong with Garlic Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
