Tortang Talong is a Filipino dish made of grilled eggplants and fluffy eggs. This Filipino-style omelet is easy to make with simple ingredients and in under 30 minutes. It’s an economical yet satisfying meal that pairs well with steamed rice.
The name Tortang Talong means “eggplant omelette”. Torta means “omelette” or “flat cake” and talong is the Filipino word for eggplant.
The eggplant is grilled over hot flavors to char the skin, making it easier to peel. It is then enveloped in beaten eggs and pan-fried in hot oil until golden.
Best eggplant to use
- The recipe uses the long and lean Asian eggplant variety.
- Pick eggplants with smooth, shiny skin and are heavy for their size and uniform in color. Avoid ones with wrinkling, blemishes, bruises, or tan discolorations.
- Choose small to medium-sized eggplants as they tend to be sweeter, less bitter, have thinner skin, and fewer seeds.
- It is best to use eggplant within one day of purchase, but it can be refrigerated for up to four days.
The recipe here is a very basic version of tortang talong. You can easily make it more substantial by adding pre-cooked seafood, minced pork, or vegetables such as green peas, bell peppers, onions, and tomatoes.
Whether simple or elaborate, this Filipino-style omelet makes an economical but satisfying meal the whole family will love.
This recipe calls for the eggplants to be cooked on a gas stovetop over high flames to get that smoky flavor, but you can also bake them, especially if making a big batch.
Arrange the eggplants on a baking sheet, brush with oil, and bake in a 400 F oven for about 30 to 40 minutes or until soft.
Pierce the eggplants a few times with a fork to prevent them from bursting during roasting.
How to serve
- Serve tortang talong as a vegetable side dish or on its own as a main dish with steamed rice and dipping sauce of choice.
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- 4 eggplants
- 4 eggs
- salt and pepper to taste.
- 1/4 cup oil
- With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.
- Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to rid of stray skin. With the back of a fork, flatten the eggplants but leaving the stems intact.
- In a wide pan over medium heat, heat oil.
- In a shallow bowl, combine eggs and salt and pepper to taste. Beat until foamy.
- Holding by the stem, dip the eggplant in the beaten eggs and quickly slide into the pan. Cook for about 2 to 3 minutes on each side or until golden. Repeat with remaining eggplants.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”