Tortang Talong is one of the most famous Filipino dishes. It's simple, budget friendly, and totally delicious. This recipe is good for breakfast, lunch and dinner too.
Why you'll love this recipe
- easy to make with simple steps-by-steps instructions.
- quick eggplant recipe with just a few staple ingredients.
- perfect for breakfast, lunch or dinner.
- of course budget friendly!
What does Tortang Talong mean?
Tortang (omelette or flat cake) Talong (eggplant) is also called Eggplant Omelette. I remember making this with my grandmother all the time. It's simple, budget friendly, and totally delicious.
We prepare it by grilling the eggplant until soft and the skin becomes charred and almost black. Next, peel the skin then dip and flatten into egg mixture and fry. I love garnishing with banana ketchup. It's a perfect meal.
This dish is one of my favourite filipino food because it's super simple to make and a perfect pair with rice. My Lola (grandmother) taught me how to make this tasty dish.
There's nothing fancy about making this recipe, which is something I love. With the abundance of eggplants in the Philippines, it only makes sense to cook up this dish.
- eggplant: this recipe uses Chinese eggplant.
- onion: yellow, white or red onion works great.
- garlic: for garlicky flavour about 2 cloves of minced garlic.
- egg: white or brown eggs works fine.
- salt and pepper to taste.
How to make it with (Pictures)
Step 1. Roast eggplant over open flame stove top until soft and becomes charred or black. Set aside and let it cool.
Step 2. Peel roasted eggplant skin.
Step 3. Beat 1 egg in a shallow plate, add some onion and garlic. Dip and flatten roasted eggplant into egg mixture. Season with salt and pepper to taste. (Note: Repeat the process for the rest of the eggplants.)
Step 4. In over medium heat pan, heat oil. Pan fry eggplant until golden brown. Scoop some egg mixture on top side before flipping.
Step 5. Transfer to a serving plate, serve over rice and top with sriracha sauce or banana ketchup.
What to serve with Tortang Talong
In the Philippines we often pair Tortang Talong with rice and with a side of sweet banana ketchup, yum! You can also serve this dish with fried rice (sinangag) or even buns.
I'm very sure you'll need extra rice. Also you can serve our Filipino Cucumber salad (Ensaladang Pipino) on the side for extra flavours.
Other ways to cook eggplant
Grilling: Traditional way of cooking eggplant in the Philippines is grilling over hot coal until flesh is soft and skin becomes charred or dark. The smoke from the charcoal gives a smoky touch flavour.
Bake: You can also bake eggplant at 350 F for 45 minutes to 1 hour depending the size of the eggplant. Make sure to poke some holes in the eggplant using fork. Place eggplants directly on center rack and bake until they are soft.
Stovetop: This step is the most convenient way for me to cook the eggplant. Since barbecuing is not allowed in our place, sadly! Nowadays, people simply roast eggplant over a direct flame of a gas stove or even on electric stove. Make sure to put a grill screen on top of your gas stove or electric stove.
Boil: Another way to prepare eggplant is by boiling them. Poke small holes then boil them in 5-7 minutes until soft or depending the size of your eggplant.
More Filipino Dishes
- ginisang sayote
- beef giniling
- sweet and sour tilapia
- coconut milk chicken adobo
- vegetarian pancit canton
- filipino style lasagna
- eggplant adobo
Tortang Talong (Eggplant Omelette)
- 3 pieces chinese eggplant
- 2-3 tablespoon oil
- 3 small eggs
- 1 medium onion finely chopped
- 2 cloves garlic minced
- salt and pepper to taste
- Use a fork to poke small holes in eggplant. Roast eggplant over flame stove top until soft and becomes charred or black. Remove and let it cool.
- Peel roasted eggplant skin.
- Beat 1 egg in a shallow bowl or plate. Add some chopped onion and garlic. Dip and flatten the eggplant in egg mixture and make sure all sides are well coated. Season with salt and pepper to taste. Repeat the process for the rest of your eggplant.
- In over medium heat pan, heat oil. Pan fry eggplant until golden brown. Scoop egg mixture on the top side before flipping them. Carefully transfer it to a plate.
- Serve it over rice and with your favourite dipping sauce.