Tortang Talong

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 can be prepared 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 flames to char the skin, making it easier to peel. It is then enveloped in beaten eggs and pan-fried in hot oil until golden.

It's traditionally served as a morning meal with a side of sinangag or breakfast meats, such as daing na bangus, tocino, or longganisa.

Ingredient notes

The recipe here is a very basic version of tortang talong made with eggplant, eggs, seasonings, and oil for pan-frying. Adding pre-cooked seafood, minced pork, or vegetables such as green peas, bell peppers, onions, and tomatoes can make it more substantial. Whether simple or elaborate, this Filipino-style omelet makes an economical but satisfying meal the whole family will love.

Best eggplant to use

• The recipe uses the long and lean Asian eggplant variety.
• Select eggplants with smooth, shiny skin that are heavy for their size and have a uniform 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 have fewer seeds.
• It is best to use eggplant within one day of purchase, but it can be refrigerated for up to four days. 

How to roast in the oven

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 them with oil, and bake in a preheated 400°F oven for 30 to 40 minutes, or until tender and soft.

Tortang talong cooking steps

1. Wrap the grilled eggplants in paper towels to make the charred skin easier to remove. Peel and rinse under cold water to remove any stray skins. Flatten with the tines of a fork, leaving the stem intact.
2. Season the eggs with salt and pepper. Whip until frothy, and there are no longer streaks of white.
3. Dip the flattened eggplant in the beaten egg until fully coated.
4. Gently slide the coated eggplant into the hot oil and fry until it is golden brown. Carefully flip to cook the other side. Remove from the pan and drain on paper towels.

How to serve and store

• Serve tortang talong as a vegetable side dish or as a main dish accompanied by steamed rice and a dipping sauce of your choice. It also makes a tasty filling for a pandesal sandwich!
• Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days. The omelet doesn't freeze well, as the eggplant can turn mushy and watery when frozen and thawed.