If you grew up in a Filipino home, chances are Tortang Talong made a regular appearance on your dining table. This humble eggplant omelette is a budget-friendly, easy-to-make staple—soft, smoky, and golden crisp on the edges. It’s comfort food through and through.
Simple as it is, this dish packs a surprising amount of flavor, especially when paired with banana ketchup (a must!). And the best part? You only need a few ingredients to pull it off.
Why You’ll Love Tortang Talong
- Simple and satisfying – Just eggplant, egg, and a quick pan-fry.
- Customizable – Add aromatics or ground meat if you’re feeling fancy.
- Budget-friendly – Minimal ingredients, big flavor.
- Naturally gluten-free and vegetarian – Great for all types of eaters.
Ingredients You’ll Need
- Eggplant – Long, slender Filipino or Chinese eggplants work best. They cook faster and mash easily.
- Eggs – Typically, 1 egg per eggplant.
- Salt and pepper – Keep it simple or use fish sauce for extra umami.
- Oil – A neutral oil like canola or peanut oil for pan-frying.
- Banana ketchup – A classic pairing. Sweeter and fruitier than tomato ketchup.
Optional Add-ins:
Chopped onions, garlic, chili, ground pork or beef (giniling), or even tofu if you want to bulk it up.
How to Prepare the Eggplant
Tender, smoky eggplant is key to a great tortang talong. Here are a few ways to prep it:
Charcoal Grill – Traditional and smoky. Grill until the skin is blackened and the flesh soft.
Open Flame (Gas Stove) – Fast and efficient. Rotate the eggplant over the flame with tongs until evenly charred.
Oven Broiler – Roast under the broiler for 20–25 minutes, turning occasionally until the skin darkens and puckers.
Boil – The easiest, no-flame method. Boil pierced eggplants for 5–7 minutes. Less smoky, but still delicious.
Once the eggplants are tender, cover with foil and let them steam for 10 minutes. Peel off the skin, leaving the stem intact for easy flipping.
How to Make Tortang Talong
Step 1: Char and Peel
Grill or broil the eggplants until the skin is blackened and flesh is soft. Steam under foil, then peel the skin off. Keep the stem attached.
Step 2: Beat the Eggs
In a shallow bowl, beat together eggs, salt, and pepper.
Step 3: Flatten and Dip
Lay the peeled eggplant in the egg mixture. Use a fork to gently mash and fan out the eggplant. Flip to coat both sides in the egg.
Step 4: Pan-Fry
Heat oil in a skillet over medium heat. Gently transfer the eggplant into the pan and pour any remaining egg mixture on top. Cook for 2–3 minutes per side until golden and crisp on the edges.
Step 5: Serve
Top with chopped scallions and serve warm with rice and banana ketchup.
Serving Suggestions
- Classic Breakfast Combo – Garlic rice, fried egg, and banana ketchup.
- As a Side Dish – Pair with grilled meats, adobo, or other ulam.
- Lighter Option – Serve with fresh tomatoes and cucumber salad.
Tips and Variations
- Use the stem to flip – The eggplant stem makes a great handle when flipping the omelette.
- Add aromatics – Onions, garlic, or chili oil can boost flavor.
- Make it hearty – Stir in cooked ground pork, beef, or tofu to the egg mixture.
- Spice it up – A splash of soy sauce or a pinch of white pepper adds depth.
FAQs
How long can I store tortang talong?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.
Can I use other types of eggplant?
Yes! Globe or Italian eggplants work too—just increase roasting time to soften the thicker flesh.
Can I make this without banana ketchup?
Absolutely. Regular ketchup, sweet chili sauce, or even a vinegar dipping sauce are all great alternatives.
Final Thoughts
Tortang Talong is the kind of dish that brings you back home. It’s humble, satisfying, and endlessly flexible. Whether you eat it as a quick breakfast, a budget-friendly main, or a nostalgic side dish, this Filipino classic always delivers.
If you’re new to Filipino cooking, this is a great dish to start with—simple ingredients, forgiving technique, and big flavor in every bite.
Tortang Talong (Filipino Eggplant Omelette)
If you grew up in a Filipino home, chances are Tortang Talong made a regular appearance on your dining table.
Ingredients
- 1 egg
- 1 medium-sized Chinese or Filipino eggplant
- 1/4 teaspoon ground black pepper, to taste
- 1/4 teaspoon salt, to taste (you can also use fish sauce)
- 1 tablespoon neutral oil for frying (such as vegetable, canola, or peanut oil)
Instructions
- Prepare the eggplant by grilling it over a charcoal grill or open flame until the skin is blackened and charred all over (see notes for other methods). Set aside.
- Cover the eggplant with aluminum foil and let it cool for at least 10 minutes. Once cool, peel off the blackened skin to reveal the soft flesh, keeping the stem attached.
- In a bowl, beat the egg with salt and pepper until well combined.
- Place the peeled eggplant into the egg mixture. Use a fork to gently flatten the eggplant into a fan shape, then flip to coat it evenly in the egg.
- Heat oil in a pan over medium heat. Fry the eggplant for 2–3 minutes on each side until golden brown. Make sure to pour any remaining egg mixture over the top while cooking.
- Let it drain and cool slightly. Top with chopped scallions and serve with banana ketchup if you like.
Notes
- The best eggplants for this dish are long and slender Chinese or Filipino varieties. If using a thicker type of eggplant, you may need to grill or roast it longer.
- When making more than one omelette, a good rule of thumb is to use one egg per eggplant.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 395Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 186mgSodium 605mgCarbohydrates 50gFiber 14gSugar 18gProtein 11g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
