Tortang Talong (Filipino Eggplant Omelet)
Tortang talong is a Filipino eggplant omelet with smoky charred eggplant flattened into seasoned egg and pan-fried.
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25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Grill.
No inactive time is required, but the eggplant needs a few minutes to cool after charring so it can be peeled without tearing.
Method
Char the whole eggplants directly over a flame or on a hot grill pan, turning until the skins blister and the flesh softens.
Cool slightly, peel off the charred skin, and keep the stems attached.
Flatten each eggplant gently with a fork so it stays in one piece.
Mix beaten eggs, onion, garlic, salt, and ground black pepper in a shallow bowl.
Dip each flattened eggplant into the egg mixture, coating both sides well.
Heat oil in a pan and cook each eggplant for 2 to 3 minutes per side until the egg is set and lightly golden.
2–3 min
How to tell it's done
The egg coating should be softly set and golden, while the eggplant inside should be smoky and tender.
Getting it right
Tip
Keep the stem attached while flattening; it helps hold the eggplant together and makes turning easier.
What to serve it with
Serve with steamed rice and a little tomato ketchup or soy-vinegar dipping sauce.
Common mistakes
- The eggplant falls apart when dipped in egg.
- Keep the stem attached, peel gently, and flatten with light pressure instead of pressing the flesh into a paste.
Storing and reheating
Refrigerate tortang talong for up to 2 days. Reheat in a lightly oiled pan until warm; freezing is not recommended because the egg becomes watery.
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