Filipino Eggplant Omelette (Tortang Talong)

Name: Filipino Eggplant Omelette (Tortang Talong)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Philippines
Ingredients: 4 medium Asian eggplants (about 1 1/2 lb / 680 g; or 2 small globe eggplants); 4 large eggs; 1/2 tsp (3 g) fine salt; 1/4 tsp (0.5 g) freshly ground black pepper; 1/3 cup (80 ml) neutral oil, such as canola, for frying

Tortang talong Say it: tor-TANG tah-LONG

By the Passport Plate editors. Published November 5, 2026.

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Tortang talong is a Filipino eggplant omelette made by charring whole eggplants until smoky and tender, peeling them, flattening the flesh, and frying it in beaten egg. It is eaten nationwide for breakfast, lunch, or a light supper, often with steamed rice and banana ketchup. The eggplant turns soft and sweet inside, while the egg forms a golden, crisp-edged coating. Simple, thrifty, and deeply comforting, it is one of the Philippines' most familiar home-cooked dishes.

Filipino Eggplant Omelette (Tortang Talong)

Tortang talong

Pronounced tor-TANG tah-LONG

Serves: 4
Prep: 15 min
Cook: 25 min
Total: 40 min
Level: Easy

Also nut-free.

Allergens: contains egg. Check labels on packaged ingredients.

Ingredients

4 servings

4 medium Asian eggplants (about 1 1/2 lb / 680 g; or 2 small globe eggplants)
4 large eggs
1/2 tsp (3 g)3 g (1/2 tsp) fine salt
1/4 tsp (0.5 g)0.5 g (1/4 tsp) freshly ground black pepper
1/3 cup (80 ml)80 ml (1/3 cup) neutral oil, such as canola, for frying

Method

Prick the eggplants all over with a fork. Char them directly over a gas flame, on a hot grill, or under a broiler set 4 inches (10 cm) from the heat, turning every few minutes, for 10 to 15 minutes, until the skin is blackened in patches and the flesh feels completely soft when pressed.
Transfer the eggplants to a plate and let them cool until easy to handle, about 5 minutes. Peel off the charred skin, trying to keep the stem attached as a handle; discard the skin.
Gently flatten each peeled eggplant with a fork or the back of a spoon into a rough fan about 1/2 inch (1 cm) thick, keeping the stem intact. Do not mash it to a paste.
In a wide bowl, beat the eggs with the salt and pepper until the yolks and whites are fully combined and slightly frothy.
Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium heat. Slide one eggplant into the beaten egg, spooning egg over the top to coat; lift it by the stem and place it in the skillet. Cook 3 to 4 minutes, until the underside is golden and the edges are crisp.
Flip carefully with a spatula and cook 2 to 3 minutes more, until the second side is golden and the egg is set. Transfer to a plate lined with paper towels or a rack. Repeat with the remaining eggplant and egg, adding oil to the pan as needed.
Serve the tortang talong warm, with steamed rice and banana ketchup or a vinegar dip.

Regional variant: Tortang Talong with Ground Pork (Tortang Talong with Giniling)

Sauté 1/2 lb (225 g) ground pork with 1 small chopped onion and 2 minced garlic cloves until browned and cooked through, about 8 minutes; season with salt and pepper and let cool slightly. Fold the pork into the beaten eggs before coating the eggplants, then fry as above. This makes a heartier, non-vegetarian version.

Cook's notes

Keep the stem attached if you can; it makes the soft eggplant easy to lift and turn in the pan.
Flatten the eggplant gently but firmly so the egg coats it evenly and the edges turn crisp.
Use enough oil to film the pan generously; the egg should sizzle lightly when the eggplant goes in.

Serve with

Steamed white rice and banana ketchup, or a vinegar dipping sauce.

Make ahead and storage

Grill and peel the eggplants up to 1 day ahead and refrigerate; fry just before serving. Leftover cooked tortang talong keeps refrigerated for up to 2 days and reheats well in a skillet.

Filipino Eggplant Omelette (Tortang Talong)