Main Dish
Tortang Talong (Eggplant Omelette)
About this dish
Tortang Talong is a beloved Filipino eggplant omelette that brings together smoky grilled eggplant and a savory egg filling. This recipe, a staple in many Filipino homes, transforms simple ingredients into a satisfying meal.
The eggplant is charred until tender, then peeled and mashed before being dipped in beaten eggs and fried to golden perfection. Serve it with steamed rice and a side of vinegar dipping sauce for a true taste of the Philippines.
Ingredients
UK and US measurements are both included for every recipe.
long purple eggplant
vegetable2 medium (about 300g)
Imperial measurement: 2 medium (about 10 oz)
eggs
dairy3
garlic cloves, minced
seasoning2 cloves
onion, finely chopped
vegetable1/4 cup (about 40g)
Imperial measurement: 1/4 cup (about 1.4 oz)
salt
spice1/2 tsp (3g)
Imperial measurement: 1/2 tsp
black pepper
spice1/4 tsp (0.5g)
Imperial measurement: 1/4 tsp
cooking oil (e.g., canola or vegetable)
fat2 tbsp (30ml)
Imperial measurement: 2 tbsp
Method
Grill the eggplants
7 minsGrill the eggplants over an open flame on a gas stove or grill, turning occasionally, until the skin is charred and the flesh is soft, about 5-7 minutes. Alternatively, broil in the oven on a baking sheet for 10 minutes, turning once.
Cool and peel
5 minsPlace the grilled eggplants on a plate and let them cool slightly. Once cool enough to handle, peel off the charred skin. Arrange the peeled eggplants on a plate and gently press them down with a fork to flatten.
Prepare the egg mixture
2 minsIn a mixing bowl, whisk together the eggs, minced garlic, chopped onion, salt, and black pepper until well combined.
Dip the eggplants
2 minsDip each flattened eggplant into the egg mixture, coating it evenly on all sides. Let the excess drip off.
Pan-fry the omelettes
8 minsHeat the cooking oil in a non-stick skillet over medium heat. Carefully place the egg-coated eggplants in the pan. Cook for 3-4 minutes on each side until golden brown and crisp. If desired, pour any remaining egg mixture over the eggplants to create an extra layer.
Serve immediately
1 minsTransfer the cooked tortang talong to a serving plate. Cut each omelette into halves or quarters. Serve hot with steamed rice and a dipping sauce of vinegar, chopped chili, and garlic.
Equipment
- Gas stovetop or grill for charring
- Mixing bowl
- Whisk or fork
- Non-stick skillet
- Tongs
Nutrition facts
Tips
- Use long, slender Asian eggplants as they have thinner skin and fewer seeds, making them perfect for tortang talong.
- Grilling over an open flame gives the eggplant a distinctive smoky flavor that enhances the omelette—don't skip this step if possible!
- To easily press the eggplant flat after peeling, use a fork and press evenly to make sure it's compact enough for a neat omelette.
- Serve the tortang talong with a tangy vinegar dipping sauce to cut through the richness of the egg and oil.
Serving suggestions
- Serve with steamed white rice and a dipping sauce made from vinegar, chopped garlic, and sliced chili. It also pairs well with a side of fresh tomato salad.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.