Two worlds…

When I was in Miri sometime ago, I got to try the Filipino dish, the Tortang Talong

Tortang Talong
*Archive photo*

…which is actually an eggplant/brinjal omelette.

Well, it so happened that there were two of the vegetable/fruit in the fridge that day so I decided to create my own version of it…

TT + CO 1

I saw how my friend, Kelly, did it in her blog when she cooked this dish…but instead of doing it her way, I just put the brinjals into the oven till they were all wrinkled a bit like this…


Then, I could remove the skin quite easily…

Peeling the brinjal

…after which I cut what was left of it into strips like this…


In the meantime, I broke the eggs into a bowl, added a spoonful of cincaluk (fermented shrimps) and a spoonful of my missus’ pounded chili and some curry leaves, cut into thin strips and chopped daun sup

For the omelette

…and beat everything together well. Of course, you may choose to add whatever you want – sliced Bombay onions and fresh chilies, tomato wedges, chopped carrot, spring onions…whatever you may fancy. The world is your oyster!

I heated a bit of oil in a pan and poured half of the egg batter into it and spread thinly before putting in one of the brinjals that I had…

Cooking the first one

Once, it had tuned into a nice golden colour on one side, I flipped the whole thing over to get the same on the other side.

I repeated this same process for the second one…

Second one

…and it certainly looked like the cincaluk had sunk to the bottom of the batter so there was a lot more in this piece.

Once each was done, I dished it out on to some kitchen towels and  let it stand for a while to soak whatever excess oil they might be before serving it in a plate…


So, there you have it – my combination of two worlds, the union of the Filipino Tortang Talong and the Peranakan/nyonya cincaluk omelette.

For one thing, I thought they looked like two kiwis sleeping under a blanket…


What do you think? LOL!!!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

24 thoughts on “Two worlds…”

  1. Next time replace eggplant with chilies 😀 😀 😀 or banana 😀 😀 😀

    Oh? Then it would not be in any way the Filipino dish any longer. Perhaps we should give it a different name. Ken’s Little Pisang? Enough to go round, you reckon? 😀 😀 😀

  2. Wow! Looks interesting! I’m so curious ! I must try it!

    I thought it was such a novelty, the first time I had it. They used plain omelette, the one I had at the Filipino restaurant I went to, but it was also very nice.

  3. I like what you did here, it is attractive to look at, a nice golden brown, and it looks delicious. It reminds me of the omelets I make (the golden brown part). 🙂

    It was very nice. I’m fine with omelettes – can never get lovely, nicely-rounded poached eggs. Given up on that already.

  4. Tortang talong sounds like a cute name.. It looks delicious too.. Anything to do with eggs, I like.. I love all kinds of eggs.. Fried eggs, boiled eggs, poached eggs, scrambled eggs, steamed eggs.. I like brinjals too, so yes, I like your dish today.. Simple, nice, enuff ‘wok hei’ amd homecooked, very nice..

    Nice. Great for a change, give it a try!

  5. Is there any culinary reason why the brinjal’s “head” is left like that rather than cut off? Or it is just purely for the dish to look amazing? 😀

    I haven’t the slightest idea. They do it like that so I just followed. No reason I guess – purely for decoration.

  6. U’re such a good cook, if there’s any dishes i want to cook and not sure how to go about cooking it, must ask u liao…

    No lah! Me, always trial and error one. Turns out good, I’d blog about it. If disaster, I’d keep very very quiet. 😀

  7. Add other ingredients like onion and carrot then become “yu yong” egg. hehe.

    Very creative way of doing the egg plant, leaving the whole thing intact. Salute to you,my friend!

    Trying my hand at the Filipino recipe. I loved it when I tried it in Miri.

  8. Something new to me. Looks nice. Btw, when you remove the skin of the brinjal, you remove one side only or the whole brinjal. Want to give it a try since I got brinjal in my fridge.

    The whole thing, only the inside left.

  9. Ahhh .I like filipino food but never tried these dishes. I love that super fried dry fish where the fish grows vertical up. Hahha.. its so crunchy. Can even wat the bones.

    Can’t say I had that, not sure. We do not have any Filipino eateries in Sibu but many restaurants here serve their crispy pata…or their versions of it.

  10. I’ve never seen an omelette like that before. What an inventive presentation.

    A Filipino dish. I just adapted it a little with the addition of the fermented shrimps to the omelette.

  11. How delightful! I was wondering what was that thing sticking out from the omelette when I realised it is the stem of the brinjal hah..hah… Must be very good with the cincaluk and all yum! yum! Oh yes, that last photo do like like two kiwis under blanket 😀

    Very nice. The cincaluk sure brought the omelette to a whole new level!

  12. Nice! I have a bottle of cincaluk bought with intention to cook another Pinoy dish and now it’s left unopened (a bit scared of the smell). Maybe I will try with this.

    If it’s from your hometown, it has got to be good. Simply the best!

  13. Wow!! You are very innovative, Arthur! I never thought of this dish before and never eaten too! Thanks for sharing… next time I do it your way or her way…both looks great to me!!

    Filipino recipe, not my creation…but I added the cincaluk as I thought it would be nicer…and it was!

  14. To be honest, I’m not very keen on Filipino food.
    But this one looks interesting and yummy. 😉

    I’m game to try anything. I guess like any other cuisine, some we may like…and some we may not. To each his own.

  15. wah, i’ve never seen this recipe before … nice! it’s such a fun twist to the usual omelettes and the soft eggplant adds a juicy texture too! 😀

    Come to think of it, I don’t know of any Filipino restaurants in KL and the surrounding areas.

  16. It looks tasty and I’ve never seen it baked with the stem. We have eggplants in our garden. I harvested a few this past weekend.

    I just tried to follow what I saw in the authentic dish – I guess they retain the stems mainly for presentation.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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