Tortang Talong (Eggplant Omelette)

Tortang Talong (Eggplant Omelette)

Hello Everyone! I’m now back in Cedar Vale, QLD after spending two nights in the city. I must say that it’s very quiet in comparison to Sydney. Quiet is nice, but it’s almost just too quiet to what I am used too, for a city that is! Anyway, I caught up with some high school friends over a heck load of food last night, two of the three of them which I hadn’t seen since graduating IB five years ago. Good company over good food(s) makes for a great night out in the quiet city.

Tomorrow we commemorate 117 years of the Philippine Declaration of Independence from Spain on June 12, 1898. In honour for tomorrow, I will be making a loved Filipino dessert for a BBQ we have happening here in the countryside – Leche Flan! And tonight I am posting a very simple, yet very tasteful dish that you can have for either lunch or dinner; Tortang Talong, or in English, Eggplant Omelette.


Tortang Talong (Eggplant Omelette) Process

Tortang Talong are grilled eggplants are soaked in a beaten egg mixture and then fried; as simple as that. It’s the grilled flavour of the eggplant that really hits the spot right there. I usually don’t season it with any salt or pepper as I accompany the omelette with some sautéd shrimp fry which is already very salty on its own. Otherwise, feel free to season it if you don’t fancy a side of shrimp fry!

Definitely good for those who are in a hurry or on a tight budget; you can grill several eggplants in advance and keep them in the fridge for up to 3 days, or in a freezer for several months. Easy peasy. I definitely think that its best served with some steamed rice, shrimp fry, or ketchup should do the trick! My mom usually makes these eggplant omelettes to accompany a pork belly stir-fried in the shrimp fry dish or a dish of kare-kare. For this particular time, we had them with steamed blue swimmer crabs because we bought them fresh from the market that day and we were in the process of cleaning out the fridge since we were about to travel here in Australia; at the time we had eggplant in the fridge!

Tortang Talong (Eggplant Omelette) Ingredients



For the eggplant omelette

  • 4 medium-sized lebanese eggplans
  • 4 large free range eggs
  • Ground salt and pepper (optional)

For the sautéed shrimp paste

  • 345g bagoong alamang (shrimp paste)
  • 3 garlic cloves, crushed then minced
  • 2 large tomatoes, diced
  • 2 red bird’s eye chillies, halved
  • 1 large onion, halved and then sliced
  • 1 tbsp sugar


  1. Sautéd shrimp paste: Heat oil in a medium-sized frying pan and sauté garlic and onions until fragrant. Add the tomatoes in together with the chillies and sauté until they have softened. Add the shrimp paste in and give it a good mix. Add in the sugar and let it simmer for about 5 minutes. Turn the heat off and set aside. You may need to heat it up again before serving.
  2. Eggplant omelette: Grill the eggplants until the colour of skin turns almost black. Let the eggplants cool for a while before peeling off the skin. Set aside.
  3. Crack one egg per grilled eggplant into a deep dish and beat. Add the eggplant to the beaten egg mixture and flatten using a fork.
  4. Heat oil in a medium-sized fry pan over medium-high. Pour the egg mixture together with the eggplant into the pan and fry for about 4-5 minutes per side.
  5. Serve with steamed rice and the sautéd shrimp fry. Enjoy!

Tortang Talong (Eggplant Omelette)


– Ally xx

Bar Indigo - FROM THE FARM: Argentine Salmon Omelette

Bar Indigo

Hello Everyone! Today’s post won’t be a recipe, but instead I want to share with you this gem of a place that I recently visited with my ladies for what was supposed to be a nice Sunday brunch, but instead turned out to be a late lunch. In a nutshell, my friend Yvonne wanted to try this place out and recommended it to both Jialing and I. So Jialing and I planned our trip since we live in the same area, just a suburb away. We decided that we would get into the city at around 10am and meet Yvonne there to arrive at Double Bay by 10:30am and hoping to start eating by 11am. Yvonne then said it was too early and told us to come into the city around 11am, and I was like, what?!

Ally: But the whole point of brunch is that it is in between breakfast and lunch! Brunch for me is like 10am… 11am is already pushing it because it’s close to noon which is lunch for me!
Yvonne: When I said brunch, I actually meant lunch!

God bless her haha! Anyway, so we then decided to push it to meet up at 11am in the city, to be at Double Bay by 11:30am and have ‘lunch’ by noon. As usual, Jialing and I got to the city just 2 minutes past 11 and Yvonne was still at home. So we waited around for another 20 minutes for her and finally got on the bus to Double Bay. At this point I was super hungry also because I didn’t have anything to eat beforehand. We got to Double Bay at roughly around noon and when we got to Bar Indigo, man was it busy! We still had to wait for a table, another half hour. As we waited, we went through the menu and it was sounding so delicious – and a bit torturous being very hungry and all as we watched dishes go by. Finally we sat down and ordered and I can say that the wait was all worth it! The food was absolutely amazing (but then again I find EVERYTHING amazing, especially when I’m super hungry).

The food did not disappoint at all. The portions were massive! Actually their plates were massive as well that it could barely sit on the table we sat at! Also, their plates – loved them. I have a new sense of appreciation for plates ever since taking up an intro to ceramics class last semester – which by the way I got an overall High Distinction for (you know, those Lovelily plates I posted about probably weeks ago, yes those)!

The one thing I love about going out with my girls is that we all decide one one dish that we like most, and once the food arrives, we split our dishes into three, and share – which I think is the best thing to do if you want to be able to try more than one dish, especially if it’s your first visit. Simply amazing! I say this in particular because I do have other friends who don’t like to share dishes – that is if it is a dish that is not meant to be shared.

Bar Indigo - FROM THE FARM: Argentine Salmon Omelette
FROM THE FARM: Argentine Salmon Omelette
Oven-roasted salmon, bell peppers, spring onion, flame-grilled corn & coriander salsa, sweet potato, fresh aversana mozzarella & chimichurri sauce ($19.90)

This was the dish that I ordered, and for one very particular reason as well which was the description. It just screamed my name! Salmon, eggs, and chimichurri?! Why not!

Bar Indigo - FROM THE GARDEN: Grilled Lamb Salad
FROM THE GARDEN: Grilled Lamb Salad
Crispy flat bread, sweet yoghurt, baby carrots & couscous ($29.90)

A dish that Yvonne ordered. The description isn’t as fancy as the others only because I completely forgot to take a photo of the menu description for this! And it wasn’t on their website as well because they changed their menu I think for the season. Nonetheless, that lamb was cooked to perfection and the flavour combinations went really well together. Loved the presentation as well (you can’t really see it in the photograph above, but those crispy flatbreads standing tall from the plate looked so majestic)!

Bar Indigo - INDIGO LUNCH FAVOURITES: Free Range Victor Churchill Duck Sausage Risotto
INDIGO LUNCH FAVOURITES: Free Range Victor Churchill Duck Sausage Risotto
Chicken stock, thyme leaves, spring onion, white truffle oil, garlic, chives, mascarpone, sliced asparagus, parsley, aged parmesan & asparagus crisp ($28.90)

And finally the dish Jialing ordered (or more like I recommended since the description appealed a lot to me as well). The risotto was really rich and creamy, packed with lots of flavour and just… SO yummy. And those duck sausages, just WOW.

After our lunch, we still had space for a yummy warm dessert (since it was freezing cold out). It was probably one of the best decisions we made together as a group only because I know for a fact that we usually go for a walk first after a meal to clear our bloated tummies, and then get dessert elsewhere, but this time around we decided to go for some fluffy pancakes because they looked oh-so-good on various Instagram accounts.

Bar Indigo - INDIGO BREAKFAST FAVOURITES: Fluffy Buttermilk Pancakes
Maple syrup, caramel-glazed bananas & vanilla whipped mascarpone ($18.90)

The winner for me, hands down. I actually wanted these pancakes to begin with but I thought starting the day (in terms of the first meal of the day) with sweet pancakes just didn’t quite fit with me, needed something savoury. JUST LOOK AT ALL THAT FLUFF!

One of my favourite spots indefinitely. Great food, great company. The bill scared me a little bit, but otherwise affordable, just not a place to eat at every single week – for me that is. Be sure to check this place out if you haven’t already done so! Cheers!

Bar Indigo
15 Cross Street
Double Bay, New South Wales
Australia, 2028

– Ally xx

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach

First off let me be the last to wish everyone a glorious Good Friday! Welcome everyone, to my very first blog post ever! I have been meaning to start up a food blog of all my kitchen adventures, well more like I have had other blogs before but I never kept up with it. So I decided to start fresh!

I just went through a hard week of procrastination and a 2500-word essay that was due yesterday and I’m so glad that it’s the Easter weekend and mid-semester break! So to celebrate the end of the first half of the semester, and of course Good Friday, I wanted to whip up a special BIG brunch for myself – though I think my eyes were way much bigger than my tummy, I only ate half of it and kept the rest.

Today’s recipe as the blog title says is: Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach:

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach



For the Omelette:

  • 4 regular-sized Swiss Brown Mushrooms, sliced
  • 3 large free range eggs
  • 2 sprigs of fresh thyme
  • 1/2 gourmet tomato, diced
  • 1/2 green capsicum, diced
  • 1/2 red onion, diced
  • 1/4 cup milk
  • 2 tbsp canola oil
  • Ground salt and black pepper to taste
  • Handful of shredded parmesan cheese
  • Knob of butter

For the Avocado Yoghurt:

  • 1 small-sized avocado, roughly mashed
  • 1 cup regular greek yoghurt
  • 1 clove garlic, minced
  • 1/2 cup of fresh mint leaves, roughly chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • Ground salt and black pepper to taste
  • 1 cup of loose-leaf baby spinach

Just note that I sometimes work without measurements in the kitchen, so some of the measurements in the ingredient list may not be very accurate. I’ve tried to remember roughly how much of each ingredient I’ve added in, but please feel free to adjust to your liking! Also, I don’t work with timers very often (unless it’s for baking or cooking with seafood and other meats). For this recipe I used my eyes to tell when something is cooked – probably not to perfection like Masterchef and all, but definitely cooked.


  1. Combine all the avocado yoghurt ingredients in a small bowl. Refrigerate until needed.
  2. In a large fry pan on high heat, melt the butter. Then add in the onions and stir until soft. Add in the mushrooms and stir until colour changes. Add in the capsicum, tomatoes and 1 sprig of the thyme leaves, stir for about a minute and transfer to a dish. We don’t want to over cook the capsicum and tomatoes, so that they still retain a slight crunch.
  3. Turn the heat down to medium-low and add oil to the same frying pan. While waiting for it to heat up, beat the eggs in a bowl with the milk and season with salt and pepper. Pour the egg mixture into the frying pan.
  4. Sprinkle the parmesan cheese over the top and let the egg cook until the egg starts to set. Top half of the egg with the mushroom filling. Fold omelette in half, and cook for a further minute or so. Transfer to a plate.
  5. Add the spinach to the same frying pan and stir until wilted. Season with salt and pepper. Transfer to the plate.
  6. Garnish by sprinkling fresh thyme leaves over the omelette, avocado yoghurt and wilted spinach.

Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach

I remember when I was chopping up all the ingredients, my housemate came into the kitchen and she said, “Wow it smells so fresh in here!” And again we met again when the meal was cooked and ready to be devoured by me, she said “THAT LOOKS AMAZING!” She’s so adorable 🙂


– Ally xx