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Tortang Talong

Plant-Based Minced stuffing

  • The Vegetarian Butcher No Mince 1x2kg 500.0 g
  • Garlic 25.0 g
  • Onion 80.0 g
  • Tomatoes 100.0 g
  • Potatoes 200.0 g


  • Garlic, puree 50.0 g
  • Banana Ketchup 200.0 g
  • Spring Onions 10.0 g
  • Garlic, crispy silvers 10.0 g

Brighten up your day with a healthier version of the Filipinos' favorite eggplant omelette, now stuffed with perfectly seasoned The Vegetarian Butcher NoMince. Enjoy this with banana ketchup and some hot steamed rice if you'd prefer.  



  1. Tortang Talong

    10 minutes
    1. Char the skin of the eggplants and cover with cling film and cool down.
    2. Peel the skin of the charred eggplants and marinate with Knorr Liquid Seasoning.
    3. Whip the eggs and add the Knorr Aromat Seasoning Powder.
    4. Dip the Eggplants in the egg mixture and gently mash, but still retaining its shape.
    5. Heat up a teflon pan and add a little oil.
    6. Pan fry the eggplant and add a generous amount of the (No meat) stuffing.
    7. Flip the omelette and conitue cooking until crispy.
    8. Garnish with banana ketchup, garlic puree, spring onions and crispy garlic slivers.
  2. Plant-Based Minced stuffing

    15 minutes
    1. Heat up a pan and add a little oil.
    2. Sweat the onions until translucent and add the minced garlic.
    3. Add the tomatoes and cook until dry.
    4. Add the The Vegetarian Butcher NoMince and Potatoes and water then lower the heat and cover the pan.
    5. Add the Knorr Oyster Sauce and season with pepper.
    6. Cook over low heat until the potatoes are soft.
    7. Cool down and add the beaten egg.
    8. Stir to combine.
  3. Garnish