This tortang talong recipe turns smoky roasted eggplant into a golden Filipino omelet. It’s simple, affordable, and perfect with rice… and a generous squeeze of banana ketchup.
Tortang talong is probably one of the simplest Filipino dishes out there, but it’s always a hit. With just 5 simple ingredients, you’ll transform the humble eggplant into a delicious dish.
One of my favorite parts is roasting the eggplant directly over a gas burner. It’s fun, and the smoky flavor it creates is something you just can’t get from baking or steaming.
Once the eggplant is soft and smoky, it gets coated in eggs and pan-fried until golden brown. The outside gets lightly crisp while the inside stays soft, creamy, and packed with flavor.
Serve it with rice, don’t forget the banana ketchup, and enjoy!
What Is Tortang Talong?
Tortang talong is a classic Filipino dish made with roasted eggplant coated in beaten eggs and pan-fried until golden brown. It’s simple, affordable, and served with rice and banana ketchup.
The eggplant is roasted over an open flame – directly over the stove – until the skin is completely charred and the flesh is soft. It gives the eggplant a smoky flavor that you simply can’t get from boiling or steaming. The charred skin also peels away easily, leaving behind the soft, creamy flesh that gets coated in eggs and fried until golden brown.
It’s simple, requires no special equipment, and gives the dish its signature flavor and texture.
Ingredients You’ll Need
- Eggplants. Use medium eggplants so they cook quickly and fit nicely in the pan. Keep the stems attached so they’re easier to hold, flatten, and flip.
- Eggs. These coat the roasted eggplant and turn it into an omelet.
- Salt and black pepper. Since this recipe is so simple, seasoning the eggs well makes a big difference.
- Oil. For frying.
How to Make Tortang Talong
1. Roast the eggplants
Place the eggplants on a small wire grilling rack set over a gas burner. Turn them every few minutes until the skin is charred all over and the flesh is soft, about 10 to 15 minutes.
2. Peel the eggplants
Peel off the skins while keeping the stems attached.
3. Prepare the egg mixture
In a shallow bowl, beat the eggs with the salt and black pepper.
4. Coat the eggplants
Add the peeled eggplants to the egg mixture and mash them with a fork until flattened and fully coated.
5. Fry the tortang talong
Heat the oil in a skillet over medium heat. Carefully slide the eggplant into the pan. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
6. Serve and enjoy
Serve with rice and ketchup or chili sauce. Enjoy!
Tips for the Best Tortang Talong
- Char the eggplant well. The smoky flavor is what makes tortang talong so good, so let the skin blister and darken before peeling.
- Keep the stem attached. The stem helps hold the eggplant together and makes it easier to flip in the pan.
- Season the eggs well. With only a few ingredients, properly seasoning the eggs makes a big difference.
- Wait for the bottom to brown before flipping. Don’t rush it. Once the egg is golden brown and releases easily from the pan, it’s ready to flip.
Recipe Variations
- Tortang Talong with Ground Pork. For a heartier dish, add a few spoonfuls of cooked ground pork on top of the eggplant after sliding it into the pan. Let it cook, then carefully flip and cook the other side until golden brown.
- Cheesy Tortang Talong. Add shredded cheese to the egg mixture or sprinkle it over the eggplant while it cooks. The cheese melts into the omelet and gives it a richer, creamier texture.
- Crusted Tortang Talong. Once the tortang talong is almost done cooking, spread a thin layer of ketchup or chili sauce over the top. Let it cook for about a minute until the sauce caramelizes and forms a beautiful amber crust.
What to Serve with Tortang Talong
- Steamed Rice and Banana Ketchup. Keep it simple and enjoy tortang talong with nothing more than rice and a generous squeeze of banana ketchup.
- Tocino. A sweet cured pork dish marinated in sugar, garlic, and seasonings before being pan-fried until caramelized. The sweet and savory flavors pair perfectly with the smoky eggplant.
- Longganisa. A Filipino sausage that comes in many regional varieties, from sweet and garlicky to tangy and savory. It’s a classic Filipino breakfast staple served with rice and eggs.
- Tapa. Thinly sliced beef that’s cured or marinated, then cooked until tender and flavorful. Its salty, savory flavor makes a great contrast to the mild eggplant and fluffy egg coating.
- Pork Adobo. The rich, tangy sauce goes really well with the mild eggplant.
- Corned Beef. The simple canned corned beef many Filipinos grew up eating. It’s salty, savory, and makes an easy breakfast pairing with tortang talong and rice.
How to Store and Reheat Tortang Talong
Tortang talong is best fresh off the pan, but leftovers keep surprisingly well.
To Store: Let the tortang talong cool completely, then place it in an airtight container. Store it in the refrigerator for up to 3 days.
To Freeze: Wrap each tortang talong individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat tortang talong in a skillet over medium heat for 1 to 2 minutes per side until warmed through. You can also microwave it in 30-second intervals, though the egg coating won’t stay as crispy.
More Filipino Recipes You’ll Love
Filipino Binagoongan (Pork in Shrimp Paste)
How to Make Tortang Talong (Filipino Eggplant Omelet)
Instructions
- Place eggplants on a small wire grilling rack set over a gas burner. Turn it every few minutes until the skin is charred all over and the flesh is soft, about 10 to 15 minutes. Peel off the skins while keeping the stems attached.
- In a shallow bowl, beat the eggs with the salt and black pepper.
- Add the peeled eggplants to the egg mixture and mash them with a fork until flattened and fully coated.
- Heat the oil in a skillet over medium heat. Carefully slide the eggplant into the pan. Cook for 2 to 3 minutes per side, or until golden brown and cooked through.
- Serve with rice and ketchup. Enjoy!
