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eggplant omelette on a plate with steamed rice and ketchup
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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 in under 30 minutes.  It's an economical yet satisfying meal that pairs well with steamed rice.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Filipino
Servings: 4 Servings
Calories: 301kcal


  • 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.


Pierce the eggplants a few times with a fork to prevent them from bursting during roasting.


Calories: 301kcal | Carbohydrates: 27g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 72mg | Potassium: 1110mg | Fiber: 14g | Sugar: 16g | Vitamin A: 343IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg