Tortang Talong (Filipino Eggplant Omelet)

Tortang talong is a Filipino eggplant omelet made with grilled eggplant and eggs.

The eggplant is grilled over an open flame until soft and smoky, flattened, then coated in beaten eggs and fried until golden.

It is simple, filling, and especially good with rice and banana ketchup.

Ingredients You'll Need

Notes and Substitutions

• Eggplant: Look for long, slender eggplants, usually labeled Japanese or Chinese eggplant. They cook quickly and are easy to flatten. Other types will work, but large round eggplants may take longer to cook and have more seeds.
• Eggs: Beat the eggs well before dipping the eggplant. Adding a little air to the eggs helps make the omelet lighter when it hits the hot oil.
• Fish sauce: This adds a savory, salty flavor to the eggs. You only need a little - it's quite salty and adds plenty of flavor on its own.
• Oil: Use a neutral oil that can handle high heat, like vegetable or canola oil. You'll need enough oil to fry the omelet and brown the edges properly.
• Chilies: Optional. Add sliced fresh chilies to the eggs if you like a little heat.

How to Make Tortang Talong

Step 1: Grill the eggplant

Pierce each eggplant several times with a fork to let steam escape and prevent it from bursting open as it cooks.

Place them directly over a medium-high flame, preferably on a wire rack. Turn it every few minutes with tongs so the skin chars evenly.

Keep cooking until the skin is blackened and flaky and the flesh feels completely soft.

Don't worry about getting the skin very dark - the charred skin is removed later, and it is what gives the eggplant its smoky flavor.

If you don't have a gas stove, broil the eggplant in the oven until the skin is charred and the flesh is tender.

Step 2: Peel the eggplant

Let the eggplant cool until you can handle it comfortably.

Peel away the charred skin, keeping the flesh in one piece as much as possible.

Some of the charred skin may stick to the flesh. You can scrape it off with a spoon.

If needed, rinse the eggplant briefly under running water to remove stubborn bits.

Step 3: Flatten the eggplant

Place the peeled eggplant on a plate and gently flatten it with a fork. Try to keep it mostly intact rather than mashing it.

You want a thin, flat layer of eggplant that can be coated with egg and transferred to the skillet.

Step 4: Season and beat the eggs

In a wide, shallow bowl, combine:

• 3 eggs
• 1 teaspoon fish sauce
• a pinch of salt
• black pepper (to taste)
• 1 stalk of scallion, thinly sliced (optional)
• 1 small chili, thinly sliced (optional)

Beat them together until frothy to create a light and fluffy omelet.

Step 5: Coat the eggplant with egg

Dip the flattened eggplant into the beaten eggs, making sure both sides are well coated.

You can coat all the eggplants first, but I find it easier to coat and transfer them to the skillet one at a time.

How to Serve Tortang Talong

Tortang talong is best served hot with rice. For a Filipino-style meal, serve it with sinangag (garlic fried rice) and banana ketchup.

You can also serve it with sweet chili sauce or Sriracha if you want a little heat.

It works well as a meatless main dish, but you can also serve it alongside grilled or fried meat and other Filipino dishes.

Tips for Making Tortang Talong

• Don't undercook the eggplant. The flesh should be very soft before you peel and flatten it. If it is still firm, it will be harder to flatten and won't have the soft texture you want.
• Let the skin char. A well-charred skin gives the eggplant its smoky flavor. Just make sure to remove the burnt skin before cooking the omelet.
• Keep the eggplant intact. Flatten it gently with a fork instead of mashing it. This makes it much easier to coat and flip.
• Make sure the oil is hot. If the oil isn't hot enough, the egg can absorb more oil and become heavy instead of getting lightly crisp around the edges.
• Use a small pan. A smaller pan helps keep the egg around the eggplant instead of allowing it to spread too thin.

Recipe FAQs

More Eggplant Recipes

• Eggplant stir-fry: Eggplant, shrimp, and bell peppers in a savory sauce.
• Ensaladang talong: Grilled eggplant salad with vinegar or shrimp paste.
• Kare-kare: Beef and vegetables cooked in a thick peanut sauce.
• Adobong talong: Eggplant with soy sauce, vinegar, and garlic, sometimes with ground pork.
• Pinakbet: Mixed vegetables cooked with shrimp paste, often with pork or shrimp.