Matzo Brei Tortang Talong (Two ways!)
Here’s a fusion of two Filipinx and Jewish breakfast favorites: matzo brei and tortang talong. Matzo brei is an egg scramble with matzo. Tortang talong is an eggplant omelette. Here I show you two ways to prepare this dish! If you want a scramble, any eggplant can be used. But if you want to do an omelette/tortang, you’ll have better luck with using a small Asian eggplant since they are sturdier and will better hold their shape when dredged in egg and fried.
I first had matzo brei at Miki’s grandma Esta’s house on Passover and loved it. My grandma Celestina would make tortang talong for breakfast and eat it with rice, patis, tomatoes, and a banana.
Matzo Brei Tortang Talong
Serves
2 servingsIngredients
Preparation
- Set oven to broil.
- Place eggplants on a parchment lined baking sheet.
- Broil on high until the skin of the eggplant is dark with some char. Set aside to cool.
- Carefully remove the skin from the eggplant.
- In a medium mixing bowl, scramble eggs and fish sauce.
- Fill a separate bowl with water. Break matzo into about 1 inch pieces into the water to soak for 1 minute. Drain water and set aside.
- Flatten the eggplant by raking gently with a fork.
- Heat a nonstick pan on medium heat with about a teaspoon of neutral oil.
- To make an omelette/tortang: dip the eggplant in the eggs.
- Hold the eggplant by its stem and gently place onto the pan.
- Sprinkle some of the matzo pieces onto the eggplant, then spoon a little of the egg onto the matzo.
- Once the edges begin to brown, carefully flip the omelette. Enjoy!
- To make a scramble: dip eggplant in the egg.
- Place the eggplant onto the pan. Add matzo pieces and more of the egg mixture.
- Use a spatula to break up the matzo and eggplant until the egg is cooked and scrambled. Enjoy!