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Tortang Talong (Eggplant Omelet)
Tortang Talong is a classic Filipino dish made with grilled eggplants coated in beaten eggs and pan-fried until golden brown. Simple yet flavorful, this savory omelet is perfect for breakfast, lunch, or dinner and is best enjoyed with steamed rice and banana ketchup or your favorite dipping sauce.
Prep time15 min
Cook time20 min
Total time35 min
Serves4 persons
Ingredients
4 medium eggplants
4 large eggs
3 cloves garlic, minced
1 small onion, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons cooking oil
Chopped spring onions (optional, for garnish)
Directions
- Grill or roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is tender, about 10–15 minutes.
- Allow the eggplants to cool slightly, then peel off the charred skin while keeping the stem intact. Flatten each eggplant gently with a fork.
- In a bowl, beat the eggs and mix in the garlic, onion, salt, and ground black pepper.
- Dip each flattened eggplant into the egg mixture, making sure it is evenly coated.
- Heat the cooking oil in a frying pan over medium heat. Carefully place the coated eggplant in the pan and pour any remaining egg mixture on top.
- Fry for 3–4 minutes on each side, or until the eggs are fully cooked and golden brown.
- Transfer to a serving plate, garnish with chopped spring onions if desired, and serve hot with steamed rice and banana ketchup or your favorite dipping sauce.