The classic Tortang Talong gets an upgrade with an irresistible cheese pull! Serve with rice and banana ketchup for a Filipino meal you’ll truly love.
If you prefer your tortang talong the old-fashioned way, try my classic recipe.
Tortang talong has been getting a bit of attention lately after none other than Gwyneth Paltrow shared her version on Instagram.
We’re stuffing the middle with a generous mix of cheddar and mozzarella for a rich, gooey filling. The smoky eggplant tastes even better with that creamy cheese filling.
Definitely worth the hype.
What Is Tortang Talong?
Tortang talong is a Filipino omelet made with roasted eggplant and beaten eggs. The eggplant is peeled, flattened, and pan-fried with the eggs until golden.
The result is smoky, tender eggplant with golden edges. It’s a simple, affordable staple served with rice and banana ketchup for a filling meal.
It’s even among the top four egg dishes in the world on TasteAtlas!
More recently, Gwyneth Paltrow shared her recipe with turkey and homemade banana ketchup on Instagram. I love that she’s discovered it, but for us Filipinos, it’s been a favorite for as long as we can remember.
For my version, I add cheddar and mozzarella for a golden crust and a delicious cheese pull. It’s a simple addition that makes this everyday favorite even harder to resist.
How to Make Tortang Talong with Cheese
- Roast the eggplants. Roast directly over a gas flame, rotating with tongs, until the skins are charred and the flesh is completely soft, about 10 minutes.
- Peel and flatten. Peel off the charred skins, keeping the stems intact. Mash the flesh with a fork into a wide fan.
- Add the eggs. Beat the eggs with the salt and pepper. Pour onto the plate with both eggplants, spooning the mixture over the flesh to coat evenly.
- Fry with cheese. Pan-fry the eggplant, top with cheese, then flip and cook until golden.
Tips for the Best Tortang Talong
- Roast until completely soft. Charred skin doesn’t always mean the inside is cooked. The eggplant should give easily when pressed with tongs.
- Keep the stems intact. They help hold the eggplants together as you flatten and transfer them.
- Let the egg set before flipping. Wait until the bottom is golden and the edges are firm, then use a wide spatula to support the eggplant.
- Watch the cheese side closely. It browns quickly after flipping, so lower the heat if needed to keep it from burning.
What to Serve with Cheesy Tortang Talong
Tortang talong with cheese is rich and savory, so I like to serve it with rice and something fresh on the side.
- Steamed rice or sinangag. Plain rice lets the smoky eggplant and cheese stand out, and garlic fried rice adds extra flavor.
- Banana ketchup. Its sweetness pairs well with the salty cheese and crispy egg.
- Atchara. Pickled green papaya adds a sweet, tangy crunch.
More Easy Filipino Recipes
Tortang Talong with Cheese
Ingredients
- 2 medium eggplants
- 2 large eggs
- ½ cup mixed shredded cheddar and mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons oil
- banana ketchup, for serving
Instructions
- Roast eggplants directly over a gas flame, rotating with tongs, until the skins are charred and the flesh is completely soft, about 10 minutes.
- Peel off the charred skins, keeping the stems intact. Place on a plate and gently mash the flesh with a fork into a wide fan.
- Beat the eggs with the salt and pepper. Pour onto the plate with both eggplants, spooning the mixture over the flesh to coat evenly.
- Heat oil in a nonstick skillet over medium heat. Carefully transfer an eggplant to the skillet and spoon half the egg mixture over and around it. Sprinkle half the cheese over the top.
- Cook for 2-3 minutes, until the bottom is golden and the egg is mostly set. Carefully flip with a wide spatula and cook for another 2 minutes, until the egg is fully cooked and the cheese is golden. Repeat with the remaining eggplant.
- Serve with banana ketchup. Enjoy!
