Tortang talong is a staple dish found in Filipino homes that’s lightly crisp, tender, and made with just a few ingredients. This version keeps it simple, reliable, and easy to make at home!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Eggplant: The preferred eggplant you’ll want to use for these are Chinese or Filipino eggplants. If unavailable, other eggplant variants may also work, you’ll just need to roast/grill these longer as their flesh can be thicker.
Egg: In general, you’ll need one large egg per eggplant as an easy ratio.
Salt & Pepper: These are the basic and minimum seasonings we’ll need. Other recipes may call for fish sauce as the salt component, which can also work.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Soften the eggplant’s flesh by either running it over an open flame for a few minutes until the skin chars, or by setting it under your broiler for 20 to 25 minutes (be sure to poke holes on the eggplant to avoid bursting!)
Beat together the eggs, salt, and pepper. Peel the eggplant and mash into a teardrop shape with the egg.
Fry the eggplant for 2 to 3 minutes on each side to cook. Serve with rice and/or ketchup on the side. Enjoy!
Cooking Tips
Add extra spices and proteins: While delicious on its own, you can play around with different spices and other additions to take it to the next level. Try sprinkling in white pepper, chili oil, freshly diced onions, tomatoes, or even lemon grass.
Feel free to toss in shredded chicken, beef, or pork as well. Adding giniling (Filipino ground beef or pork) is a more common practice as a way to use up any leftovers from the night before!
Flip the eggplant using the stem: Apart from keeping the whole eggplant together, the stem also works as a handle that you can use to aid in flipping the omelette. With enough practice, you could even try flipping it without the use of spatulas at all!
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftovers can be stored refrigerated in an airtight container for up to 3 days. You can reheat the tortang talong in the microwave or give them a quick fry over medium heat until warmed through.
Can I use other kinds of eggplants?
The typical eggplant used for tortang talong are the long Chinese or Filipino eggplants. They’re thin and softens quickly when grilled or cooked over an open flame. If you don’t have access to Chinese eggplants, any other eggplant variety will work just fine. You may just need to adjust your grilling/roasting time as other variants tend to be thicker than Chinese eggplants.
If you loved this recipe, you might enjoy some of these:
Tortang Talong (Filipino Eggplant Omelette)
1
omeletteTortang talong is a staple dish found in Filipino homes that’s lightly crisp, tender, and made with just a few ingredients. This version keeps it simple, reliable, and easy to make at home!
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Ingredients
1 medium -sized Chinese or Filipino eggplant
1 large egg
1/4 teaspoon salt, to taste
1/4 teaspoon ground black pepper, to taste
1 tablespoon neutral oil, for frying
- Serving
1 green onion, chopped (for topping)
Banana ketchup (or regular ketchup), for dipping
Directions
- Prepare the eggplant by running it over an open flame until the skin is charred on all sides. Alternatively, you can broil the eggplants on high for 20 to 25 minutes, flipping occasionally for even charring (be sure to poke holes all over the eggplant using a fork or skewers to avoid bursting).
- Once the eggplant’s skin is charred and the flesh is soft to the touch, transfer the eggplant to a plate and cover with aluminum foil to let rest for at least 10 minutes (this cools it down and makes the skin easier to peel). Once cooled, peel off the charred skin to expose the softened eggplant, leaving the stem attached.
- In a separate bowl, beat together the egg, salt, and pepper until well combined. Add the peeled eggplant into the beaten egg mixture. With a fork, flatten the eggplant by gently mashing it into a fan shape, flipping once to ensure it’s properly coated with the egg.
- Heat a medium-sized pan with the oil over medium-high heat. Fry the eggplant for about 2 to 3 minutes on each side, or until browned and the egg has cooked completely.
- Transfer to a paper towel lined plate and let cool for at least 5 minutes. Top with the green onions and serve with rice and banana ketchup, if desired.
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