Tortang Talong (Filipino Eggplant Omelette)

Tortang talong is a staple dish found in almost every Filipino household. This is a simple omelette dish that’s tender on the inside from the charred eggplant and incredibly budget-friendly!

What is tortang talong?

“Torta” in Tagalog refers to an omelette or egg fritter, while “talong” means eggplant. The combination of the two forms the most perfect Filipino egg dish: soft and moist in the center while remaining slightly crisp from the fried beaten egg.

My parents cooked this dish almost every week at home. It would always be staring at me in the face during meals, but I never bothered to eat it…Until one day when I took a bite for the first time and it changed my life! Well, maybe not that dramatically, but clearly I felt frustrated at myself for holding off on trying this egg dish for so long. It tasted even better when I dipped it with ketchup for that perfect balance of sweet, tangy, and savory.

Tortang talong is incredibly simple to prepare. The main prep work you’d need to do is to char your eggplant to ensure its flesh is nice and tender. Then we dip it with beaten egg before pan-frying on both sides until golden brown.

You could even try to get creative with this dish by adding in some aromatics (like minced garlic and onion) or even ground meats (such as beef or pork) to the omelette. Think of it as a blank canvas -perfect for clearing out your fridge to make a satisfying and filling meal!

If you love these quick and easy recipes, check out the rest of our 20-minute meal series!:

• Sticky 5-Spice Chicken
• Creamy Gochujang Udon
• Honey Garlic Salmon
• String Bean Adobo
• Sizzling Beef Pepper Rice

Ingredients for tortang talong

Serves: 3 people (1 eggplant per person)

• 3 medium-sized Chinese eggplants
• 3 eggs
• 1/2 tsp salt, to taste
• 1/2 tsp ground black pepper, to taste

• Scallions, chopped (for topping)
• Banana ketchup (or regular ketchup), for dipping

How do I prepare the eggplant?

Prepping the eggplant beforehand is essential to tortang talong to ensure its proper texture and tenderness. Luckily, eggplant is super versatile, and there are numerous methods you can do to prepare it depending on your preference or accessibilities:

• Charcoal Grill: This is one of the main traditional methods in preparing eggplant in the Philippines. Simply grill the eggplant until it has blackened in color all-over and set aside to cool. The charcoal is perfect in adding that signature smoky taste which adds a depth of flavor to the torta.
• Open Flame/Gas Stove: This is the fastest way to blacken the skin of the eggplant since we’re using direct flames to char the skin. Be sure to constantly rotate the eggplant to allow for even charring all over.
• Oven Broiler: Place the eggplants on a wire rack and set them under the broiler (on high) for around 20-25 minutes until darkened in color. This does take some time, but it’s a great alternative for those (such as myself) who don’t have access to gas stoves.
• Boiling: This is another method for softening the eggplant flesh if you prefer to not deal with fire and want a more hands-off approach. Pierce holes all over the eggplant and boil for around 5 minutes. Let it cool completely before peeling off the skin. Do note that we will lose some of that smoky flavor when doing this method, but the omelette will still taste delicious either way!

Instructions

Pierce the eggplant on all sides with a fork. Place on a wire rack and broil on high for 20-25 minutes, flipping halfway, or until the skin has wrinkled and has blackened/browned in color.

Let the eggplants cool for at least 5-10 minutes before peeling off the darkened skin, leaving the stem attached.

With a fork, flatten out the eggplant by gently mashing it into a fan shape. Set aside.

Beat together the eggs, salt, and pepper until well combined.

Dip the flattened eggplants into the beaten egg mixture. Immediately fry on an oiled pan over medium heat for 2-3 minutes on each side, or until golden brown in color on both sides.

Drain any residual oil and let cool. Top with chopped scallions and serve with banana ketchup.

How to serve tortang talong

As with most egg dishes, tortang talong is mainly eaten for breakfast in the Philippines, usually paired with rice, banana ketchup as a dip, and maybe even some salad.

While it is considered a main dish, it works great as a side dish or as an appetizer as well. You can pair this torta with whatever you desire, some of my favorites being protein (like shrimp or beef) or other vegetables (like mushrooms, cucumbers, and tomatoes).