Tortang Talong or Filipino Eggplant Omelette, is a classic dish from the Philippines. This omelette is a true testament to the beauty of simplicity in cooking Filipino food. With just a handful of ingredients, you can create a simple dish that's bursting with flavor, rich in tradition, and a comfort food favorite in any Filipino household.
I love eating this for brunch, lunch, or dinner! It is especially amazing with banana ketchup - trust me on this one!
This was inspired by my other Filipino recipes on this site, Chicken Adobo with Coconut Milk, Beef Kaldereta, and pairs well with this Garlic Fried Rice recipe.
If you’ve never had Filipino food, this is your sign!
Jump to:
- Why you will love this classic Filipino eggplant omelette
- What you need
- How to make Tortang Talong
- Substitutions
- Equipment
- How to store and reheat
- 3 Top Tips for Success
- FAQ
- Related
- What to serve with Filipino Eggplant Omelette
- Here are some other recipes you would love
- Tortang Talong Recipe (Filipino Eggplant Omelette)
- About Carmen
- Food safety
Why you will love this classic Filipino eggplant omelette
- BEST OMELETTE EVER: This Filipino favorite offers a combination of smoky grilled eggplant and savory omelette. The eggplants are charred to perfection, giving it a smoky depth of flavor, while the eggs, soy sauce, and pepper give this dish its umami goodness.
- QUICK AND EASY: Perfect for busy weeknights when you crave something delicious without the fuss. A main dish ready at your dinner table in 30 minutes!
- VERSATILE: Tortang Talong can be enjoyed on its own, with steamed rice, or even as a protein for salads or noodles. Add any ground protein such as ground beef, chicken or pork for a balanced meal - we call that “Giniling”. So good! The options are endless.
What you need
Making Tortang Talong (Eggplant Omelette) is super easy to make and only requires a handful of simple ingredients.
- Eggplants - It is best to use Chinese eggplant, but Japanese eggplant also works well because it's also long and slender. I didn’t have any of those available, so I used some regular whole eggplants. A good eggplant will have a firm flesh and a shiny skin.
- Eggs - I used large free-range eggs for this.
- Low-sodium soy sauce - others would use oyster sauce or fish sauce for a more umami flavor.
- Avocado oil - coconut and vegetable oil are great substitutions.
- Black pepper
- Optional: green onions for garnish and banana ketchup for the dip - it's so good!
See recipe card for quantities.
How to make Tortang Talong
Prep the eggplant: Roast or grill the eggplants until tender. Remove skin.
Mash with a fork.
Whisk eggs and add in seasonings like soy sauce and pepper.
Fry the Fiipino omelette.
Prepare the Eggplants:
- Using a fork or knife, prick the eggplants all over. This helps prevent them from bursting while cooking.
- If you have a gas stove, you can grill the eggplants directly over an open flame, turning them occasionally until the skin is charred and the flesh inside becomes soft. You can also place them on a baking sheet and roast in the oven at 375°F (190°C) for about 30-40 minutes until they're tender.
Peel and Flatten the Eggplants:
- Once the eggplants are cooked, let them cool slightly. Then, peel off the charred skin, leaving the flesh intact.
- Flatten each charred eggplant using the back of a fork or spoon, gently pressing them to create a flat surface. Set them aside.
Prepare the Egg Mixture:
- In a shallow bowl, crack the raw eggs and beat them until the yolks and whites are well combined.
- Add the low-sodium soy sauce and pepper to the beaten egg mixture. Mix thoroughly to ensure even flavor distribution.
Assemble and Fry:
- Heat the avocado oil in a non-stick skillet or a frying pan over medium heat.
- Take a flattened roasted eggplant and carefully place it in the skillet or wok and cook until it’s brown, then add half the egg mixture and fry until golden brown. Flip and fry the coated eggplant until golden brown again. This should take 2-3 minutes on each side.
- Repeat this process for the remaining eggplants.
Serve and Enjoy:
- Once your Tortang Talong is beautifully golden and crispy, transfer it to a serving plate.
- Garnish with fresh herbs like sliced green onion and banana ketchup.
- Serve hot with steamed rice, or enjoy it on its own.
Substitutions
- Low-sodium soy sauce - Feel free to switch to Tamari for a gluten-free alternative.
- Avocado oil - Use any neutral oil like coconut oil
- Pepper - add red chili flakes for more heat and flavor, or use hot sauce together with the banana ketchup
Equipment
- Nonstick skillet or wok
- Knife
- Cutting board
- Roasting tray for baking (if not grilling)
- Measuring spoons
- Spatula
How to store and reheat
- Tortang Talong is relatively easy to store, but it's important to do it properly to maintain its flavor and texture. Store in an airtight container in the fridge for up to 2 days.
- Do not freeze! Eggs do not freeze well.
- Reheat in the microwave or on a nonstick skillet.
3 Top Tips for Success
- Properly Grill and Prepare the Eggplants: The key to a great Tortang Talong is in perfectly grilled eggplants. Ensure that the eggplants are grilled or roasted until the skin is charred and the flesh inside is soft and tender. This will impart a smoky flavor and make it easier to peel and flatten them. Use a fork to gently flatten the eggplants without breaking them to create a uniform surface for the omelette.
- Balance the Egg Mixture: The right balance of eggs, soy sauce, and seasoning is crucial for a flavorful omelette. Be mindful of the saltiness of your soy sauce; using low-sodium soy sauce helps control the salt content.
- Properly Heat and Oil the Pan: To prevent sticking and achieve a nice, golden-brown crust, it's essential to use a non-stick skillet and heat it properly. Preheat the skillet over medium heat before adding the avocado oil. Ensure the oil is hot but not smoking before dipping the stuffed eggplants in the egg mixture. Properly heated oil will help cook the omelette evenly and give it a crispy crust.
FAQ
Japanese eggplant is a variety of eggplant that looks like a long, thin version of regular eggplant. It's usually sweeter and less bitter than the classic globe-shaped eggplants. The Japanese variety is also more delicate in texture compared to its bigger counterpart, making it perfect for dishes like tortang talong.
Tortang talong is a savory egg omelette dish usually served with banana ketchup and steamed white rice. It's also great with an array of sides, such as fried rice, steamed and roasted veggies, and different sauces.
Chinese eggplant is a variety of eggplant with thin, dark purple skin and mild flavor, similar to Japanese eggplant. On the other hand, Filipino eggplant has a rounder, slightly curved body than the Chinese variety with hints of light green color.
Related
Looking for other recipes like this? Try these:
What to serve with Filipino Eggplant Omelette
I love serving tortang talong with a few classic Filipino dishes and some other side dishes:
- Steamed white or brown rice
- Garlic Fried Rice
- Garlic Braised Kale
- Sesame Cucumber Salad
Here are some other recipes you would love
Tortang Talong Recipe (Filipino Eggplant Omelette)
Tortang Talong is a classic dish from the Philippines. This omelette is a true testament to the beauty of simplicity in cooking Filipino food. With just a handful of ingredients, you can create a simple dish that's bursting with flavor, rich in tradition, and a comfort food favorite in any Filipino household.
I love eating this for brunch, lunch, or dinner! It is especially amazing with banana ketchup.
- Total Time: 45 minutes
- Yield: Makes 2 eggplant omelette 1x
Ingredients
2 eggplants
6 eggs (adjust as needed based on eggplant size)
2 tablespoon low-sodium soy sauce
2 tablespoon avocado oil for frying
1 tsp pepper
Instructions
Prepare the Eggplants:
- Using a fork or knife, prick the eggplants all over. This helps prevent them from bursting while cooking.
- If you have a gas stove, you can grill the eggplants directly over an open flame, turning them occasionally until the skin is charred and the flesh inside becomes soft. You can also roast them in the oven at 375°F (190°C) for 30-40 minutes until tender.
Peel and Flatten the Eggplants:
- Once the eggplants are cooked, let them cool slightly. Then, peel off the charred skin, leaving the flesh intact.
- Flatten the eggplants using a fork or the back of a spoon, gently pressing them to create a flat surface. Set them aside.
Prepare the Egg Mixture:
- In a bowl, crack the eggs and beat them until the yolks and whites are well combined.
- Add the low-sodium soy sauce and pepper to the beaten eggs. Mix thoroughly to ensure even flavor distribution.
Assemble and Fry:
- Heat the avocado oil in a non-stick skillet or a wok over medium heat
- Take the flattened eggplant and carefully place it in the hot skillet or wok and cook until it’s brown, then add half the egg mixture and fry until golden brown. Flip and fry until golden brown again. This should take 2-3 minutes on each side.
- Repeat this process for the remaining eggplant slices.
Serve and Enjoy:
- Once your Tortang Talong is beautifully golden and crispy, transfer it to a serving plate.
- Garnish with fresh herbs like sliced green onion and banana ketchup.
- Serve hot with steamed rice, or enjoy it on its own.
Notes
Top Tips
-
Properly Grill and Prepare the Eggplants: The key to a great Tortang Talong lies in perfectly grilled eggplants. Ensure that the eggplants are grilled or roasted until the skin is charred and the flesh inside is soft and tender. This will impart a smoky flavor and make it easier to peel and flatten them. Use a fork to gently flatten the eggplants without breaking them to create a uniform surface for the omelette.
-
Balance the Egg Mixture: The right balance of eggs, soy sauce, and seasoning is crucial for a flavorful omelette. Be mindful of the saltiness of your soy sauce; using low-sodium soy sauce helps control the salt content.
-
Properly Heat and Oil the Pan: To prevent sticking and achieve a nice, golden-brown crust, it's essential to use a non-stick skillet and heat it properly. Preheat the skillet over medium heat before adding the avocado oil. Ensure the oil is hot but not smoking before dipping the stuffed eggplants in the egg mixture. Properly heated oil will help cook the omelette evenly and give it a crispy crust.
** You can air fry the eggplant for 15 minutes until tender.
- Prep Time: 5 minutes
- Roasting or Grilling Eggplant: 30 minutes
- Cook Time: 10 minutes
- Category: mains
- Method: wok
- Cuisine: filipino
About Carmen
Hello, I am so happy you are here. I am the recipe developer, writer, photographer, videographer, and editor behind Eat with Carmen. My blog is all about celebrating love, family, and culture. My website is dedicated to all things Filipino recipes and other Asian recipes, entertaining, travel, family, and so much more. Here you will find easy, approachable recipes that you and your family and friends will love.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Viola
Wow this reminds me of childhood haha
Paolo
Wow!!! Getting in a ad network in a year? Wow….. 👏👏👏
Carmen Spillette
Thank you!
Cheryl Benson
Made this for dinner and my kids surprisingly loved it! I'll try roasting the eggplants in the oven next time.