Filipino Eggplant Omelet (Tortang Talong) (2024)

Tortang talong is a roasted eggplant dipped in whisked eggs then pan-fried until crispy. It's a popular Filipino breakfast that you eat with white rice. There are many different ways to make this Filipino eggplant omelet, so let me show you three of them!

Update Disclosure: This post has been updated for one or more of the following reasons: easier reading, updated photos, clearer instructions, and just plain ol' improvements to the recipe (as noted).

Ingredients

The basic tortang talong requires only a few ingredients:

• Japanese Eggplant
• Eggs
• Soy Sauce
• Neutral Oil, for frying

Yup! That's all you need to make a solid Filipino breakfast ulam!

Substitutes

• Eggs: To truly make this a vegan dish, you can replace the eggs with vegan liquid eggs.
• Soy Sauce: You can simply use salt and pepper to season your tortang talong instead of using soy sauce.

Recipe Tips

• Roasting Eggplant: The traditional way is to grill eggplant in open fire. But it's tedious because the skin sticks to the flesh of the eggplant making it difficult to peel. You can roast the eggplants using the broil setting for twenty minutes in your oven instead.
• How to Peel Eggplants Easily:
  
  
  1. Perforate the Eggplant First: Take a paring knife and gently score an "X" at the base of the eggplant. Then score a line with the knife from each of the four points of the "X" along the sides of the eggplant. The eggplant should have four shallow perforations running down its length meeting at the base.
  2. Roast in the Oven: Set the oven to broil at 200°C (400°F). Place the eggplants on a baking sheet then move the oven rack to the closest position to the top grills. Broil them for about twenty minutes or until tender.
  3. Cool and Peel: Remove the eggplants from the oven and let them cool. Then slowly peel the skin like a banana. It should come off easily!
• Have Rice Ready: I believe tortang talong tastes best alongside hot white rice. Traditionally, it is eaten this way along with a sauce. So make some rice ahead of doing this recipe.

How to Make Simple Tortang Talong

A traditional tortang talong involves the following steps:

1. Roast and peel eggplants, then smash them flat.
2. Whisk eggs and soy sauce in a bowl.
3. Heat a pan with some oil.
4. Dip both sides of the eggplant in the egg.
5. Transfer to the hot pan and fry both sides.

Two More Variations

Vegetable Tortang Talong

1. Dice some of your favorite vegetables and add it to the bowl of whisked eggs.
2. You will cook this version by pouring some eggs in the preheated pan first.
3. Place the eggplant on top as the eggs cook.
4. Add more of the vegetable-egg mix on top of the eggplant.
5. Flip it over to continue cooking.

Giniling Tortang Talong

Giniling is made by cooking a mix of carrots, onions, potatoes, tomatoes, and ground pork together. It's used as filling or as an ingredient in other Filipino dishes. Here, we use it as a topping to the tortang talong.

1. Make giniling and then let it cool.
2. Proceed to roast and flatten the eggplants.
3. Then whisk eggs and soy sauce in a bowl.
4. Dip the eggplant into the eggs.
5. Add a scoop of eggs to the heated oil in the pan.
6. Add a scoop of giniling, then place the eggplant on top.
7. Cook on that side until you can flip it over.

I consider this option a little more complicated because you need to make giniling ahead of time. Also, the eggplant will be heavier so it will be harder to flip. Proceed with caution on this one, but it's well worth it!

How to Eat

Tortang talong is delicious by itself, but traditionally Filipinos eat it over steamed white rice. This recipe also comes with a sauce that goes perfectly with it!

Tortang talong is best eaten as soon as it is fried because the longer it sits, the softer it will become losing its crispiness.

Let me know what style of tortang talong you end up making!

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