- Not Too Tricky
50 Total TimeTotal Time
To honor Asian American and Pacific Islander Heritage Month, and highlight the diversity and deliciousness of AAPI heritage, we are excited to share delicious Asian plant-based recipes contributed by our very own Impossible Foods team members!
Mario Bustamante joined Impossible Foods in 2019 as a Learning and Development Manager for the Customer Advocacy team. He enjoys cooking, discovering new local restaurants or food pods (that’s what they call a cluster of food stands), vintage furniture stores, and interior design and planning.
Mario explained what Tortang Talong is all about: “Tortang Talong is a traditional Filipino breakfast dish that is often served with a plate of rice and banana ketchup. Talong is the Tagalog word for eggplant and torta means omelette, so we’re going to make an eggplant omelette! I can remember watching my lola (grandmother in Tagalog) placing Chinese eggplants right on top of the stove, not in a pan, but straight on the fire to grill them up. She scorched the eggplants until they turned black and the apartment filled with papery eggplant skin embers and you can barely breathe—we didn’t have an oven hood or ventilation in our small apartment. When the eggplants were blistered and burned thoroughly, she would meticulously peel the skin off each eggplant, a very time consuming process. Then she’d dip them in egg and fry them up! They are smoky, eggy, and absolutely delicious!”
Mario recommends choosing long, thin Chinese eggplants for this recipe for proper cooking results. This traditional Filipino breakfast dish made with juicy Impossible™ Burger sounds like the perfect way to start the day. Thanks Mario—we can’t wait to cook this up!
Check out the recipe ingredients to build your shopping list!
- 4 Ounces Impossible Burger
- 2 Chinese Eggplant
- 2 cloves of garlic, chopped
- 1 white onion, chopped
- 1 tomato, chopped
- 1 1/2 Teaspoons Soy Sauce
- 3-4 eggs, whisked
- Salt and pepper to taste
- 3 Tablespoons Olive Oil
- Chopped Cilantro, Parsley, or Green Onions
Prepare the Eggplant
Wash and dry the eggplant. Arrange 1-2 eggplants directly on top of a gas stove grate over high flame and char, rotating occasionally with tongs, until the eggplant has softened and the skin is charred all the way around. Remove from heat and allow to cool enough to handle. With the back of a fork, gently scrape and peel off the charred eggplant skin. Use the fork to flatten the eggplant but keep the stem on. Set aside.
Cook the Impossible Burger
In a frying pan over medium heat, add a tablespoon of olive oil and then add garlic and cook until fragrant. Add about three quarters of the chopped onion and cook until translucent. Add half of the diced tomato and cook until soft. Then add the Impossible Burger, and saute until cooked all the way through, stirring often. Before removing from heat, add soy sauce and season with salt and pepper to taste. Thoroughly mix, then remove from heat and set aside.
Fry the Eggplant
Scramble 3 eggs, add a pinch of salt and pepper, then place a flattened eggplant in the egg mixture. Thoroughly coat both sides of the eggplant. Add the remaining 2 tablespoons of oil to a clean pan over medium heat, and fry the egg dipped eggplant for 2-3 minutes. Add the Impossible Burger mixture on top of the eggplant and drizzle more egg over the Impossible Burger. Grab the eggplant stem and use a spatula to flip the eggplant. Cook the other side for 1-2 minutes or until golden brown. Repeat with remaining eggplant, egg and Impossible Burger mixture. *To make this recipe 100% plant-based, used a plant-based scrambled egg replacement.
Assemble, Serve and Enjoy
Then plate it up! Add the rest of the fresh chopped onions and tomatoes on top of each eggplant, and garnish with cilantro, parsley, or chopped green onions. Traditionally, this is eaten with garlic fried rice and banana ketchup. Enjoy!
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