This Filipino eggplant omelette dish is a staple in many Filipino households, and is SO simple to make. Usually served with rice and a drizzle of ketchup, chili sauce or even banana ketchup, you will definitely want to try Tortang Talong. It’s also budget friendly, naturally vegetarian and easily adaptable!

Tortang Talong, an eggplant omelette dish served with brown rice on a plate

WHAT IS TORTANG TALONG?

I first came across Tortang Talong through my Filipino friends, they shared that this is a very common dish in most homes but is also served in some restaurants as a breakfast or lunch dish. Since it was a naturally vegetarian dish, I was excited to try it, so one of my Filipino friends made it for me, and I have been making it at home since!

It typically uses Chinese eggplants (longer and thinner than regular eggplants) which are either char grilled or roasted until the flesh becomes soft and the skin is charred. This can be done either on charcoal, an open flame or in an oven. This is what gives the eggplant its characteristic smoky flavor. The skin is then peeled off and the eggplant is dipped in an egg mixture and fried.

There are many variations nowadays with people adding toppings like tomatoes, peppers or even stuffing the eggplant with vegetables or meat. This version is the simplest one with eggplants and eggs, so it's the quickest and easiest one to make!

Why you’ll love this egg dish

Simple to make: With just 2 main ingredients - eggplant and eggs, this dish comes together with minimal fuss but lots of flavor.
Adaptable: You can customize it to your own taste! Stuff your own vegetables inside or add as toppings for added nutrition.
Budget Friendly: Uses just two ingredients that you can find easily and are both so affordable!
Great for beginners: Even if you’re new to cooking or never tried international recipes, Tortang Talong is approachable for everyone.

INGREDIENTS YOU'LL NEED

You just need TWO main ingredients, I can’t get over how simple it is.

Eggplant: Chinese or Japanese eggplants are the most commonly used. But if they aren’t readily available to you, you can also use American or Italian eggplants. If you use larger eggplants, I would recommend splitting them in half either before roasting or before dipping into the eggs for more ease.
Eggs: I usually use 2 eggs per eggplant, but this is entirely up to you. If you prefer larger portions, use 3 eggs per eggplant. If you prefer smaller portions go for 1 egg.
Flavor boosters: Salt, pepper are the main flavor enhancers, but I also like to add some soy sauce or ketchup on top when serving!

Ingredients for tortang talong, including eggplant and eggs

Now that you have your ingredients ready, let’s get cooking!

For full quantities, scroll to the recipe card below.

INSTRUCTIONS

The key to a great Tortang Talong is to get the signature smoky flavor, which starts with charring the eggplant.

GRILL THE EGGPLANT

There are three methods to do this. Since I don’t have an open flame stove I opt for either broiling or roasting in the oven. Both work well, but broiling gives a slightly smokier flavor than roasting.

a) Open Flame Method

Traditionally, eggplants are charred directly over a gas stove flame. Simply place the whole eggplant (with skin) over a medium flame using tongs, turning occasionally until the skin is completely blackened and blistered and the flesh is tender inside. Set aside to cool.

Note: Be sure to protect your stove with a mesh grill to catch drips.

b) Broiling Method

Place the whole eggplant on a baking tray and place at the top of your oven. Broil at 220-230C (430-445F), turning it every 5 minutes to avoid burning. Broil until evenly charred and the flesh is soft to the touch. It usually takes 10-15 minutes for me. Set aside to cool.

c) Roasting Method

Preheat the oven to 220C (425F).

Place eggplants on a baking tray and roast for 25-30 minutes, turning halfway through. It’s ready when the skin is wrinkled and the flesh is very tender. Set aside to cool.

PEEL THE SKIN

Once the eggplants have cooled slightly, (just enough so you can handle them without burning your fingers!) gently peel the skin off using your fingers or a spoon - trying not to peel off any of the flesh inside. It’s okay if a few bits of skin still remain. Don't remove the stem!

a person peeling the skin of a roasted eggplant by hand

MAKE THE EGG MIXTURE

In a large bowl or pasta plate, beat the eggs and season with salt and pepper (and any extras you like). Choose a bowl that will allow you to dip the eggplant easily.

FLATTEN AND DIP

Place the eggplants on a plate and use a fork to gently press and flatten the flesh lengthwise. You want to keep the stem attached and the eggplant in one piece — flattening just helps it cook more evenly and soak up the egg mixture.

Carefully slide the flattened eggplant into the eggs, making sure it’s fully coated on both sides. Let it sit in the egg for a minute so it absorbs the eggs.

roasted eggplants being mashed by a fork on a plate

a roasted eggplant being dipped into an egg mixture in a bowl

FRY THE EGGPLANT

In a pan, heat some oil over medium-high heat. Gently lift the eggplant out of the bowl and place it in the pan. Pour some of the egg mixture over the top if you like a fluffier omelette.

Let it cook for 3-4 minutes, scraping together the egg mixture onto the eggplant. Cook on one side until the edges turn golden and crispy and flip using a spatula. Cook for another 3-4 minutes until fully set and lightly brown.

You’re aiming for a slightly crispy exterior but soft interior.

Once done, transfer to a plate and repeat for the next eggplant.

Serve hot with a side of rice and enjoy!

a roasted eggplant covered in eggs being fried in a pan

Extra tips and suggestions

Add other veggies. For more flavor and added nutrients you can add more vegetables like chopped onions, carrots, peppers, garlic or even fresh chili - you name it.

If you want the smoky flavor. If you roast the eggplant in the oven but still want to get that smoky flavor, I would recommend adding a splash of liquid smoke or even smoked paprika to the egg mixture or directly on the eggplant before frying!

Careful not to overcook the eggplant. You want to make sure the flesh is cooked through but not too much that it becomes too mushy and breaks apart when handling. Handle with care when dipping in the egg mixture.

Skip the peeling! If you roast the eggplant in the oven and don’t mind the skin, you can totally skip the peeling step and just mash the eggplant directly before dipping it into the eggs. However, if you char or broil the eggplant I would recommend peeling the skin, especially if it’s completely blackened.

FUN FACT!

Filipino cuisine is famously meat-heavy, but Tortang Talong stands out as a naturally vegetarian dish that’s widely loved. It’s often served on Fridays in Catholic households during Lent, when many avoid eating meat.

How to serve Tortang Talong

Tortang Talong is most often served with a warm bed of garlic fried rice or white rice and a side of banana ketchup or soy sauce for dipping. It makes a satisfying breakfast, lunch, or dinner — especially when paired with a simple tomato salad. I like to serve it with brown or red rice, with a side tomato and bell pepper salad.

You can eat it on its own or serve it on the side of some other dishes!

FAQs

Can I make this vegan?

While I have never tried to make this dish vegan, I know you are all so creative and have found ways to do so. I could imagine using a vegan egg alternative, chickpea flour or even a blended tofu mix could do the trick! Just be sure the mixture is thick enough to coat the eggplant well and holds together in the pan.

Can I store Tortang Talong leftovers?

While it’s best eaten fresh off the pan, I tried eating this dish the next day and it tasted good too! It can stay up to 2 days in a container in the fridge. When reheating, reheat in a pan with a bit of oil to keep the crisp on the eggs. I have also reheated it in the microwave which works for me, but keep in mind that it will be softer without the crisp.

Is this dish gluten-free?

Yes, as long as your dipping sauces are gluten-free, this dish itself contains no gluten.

Why is my Tortang Talong falling apart?

Be sure to keep the stem on and flatten the eggplant gently so it stays in one piece. Make sure the egg is well-beaten and the pan is hot and oiled before frying.

Hope You Enjoy It!

This recipe is simple, comforting, and full of flavor — perfect for any day of the week. If you give it a try, I’d love to hear how it turned out! Feel free to leave a comment below with your feedback, questions, or any twists you added. Your thoughts always make this space better ❤️

Don’t forget to share this recipe with family and friends or on your social media! Don’t forget to tag me @mammasflavors on Instagram or save it on Pinterest so others can find it too. I love seeing your beautiful kitchen moments!

TORTANG TALONG (FILIPINO OMELETTE DISH)

Name: TORTANG TALONG (FILIPINO OMELETTE DISH)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Chinese eggplants; 4 large eggs; 1 tsp salt; 1 tsp pepper; oil (for frying)

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Cuisine Filipino

Servings 2

Ingredients

2 Chinese eggplants
4 large eggs
1 teaspoon salt
1 tsp pepper
oil for frying

Instructions

GRILL THE EGGPLANT
There are three methods to do this. Since I don’t have an open flame stove I opt for either broiling or roasting in the oven.
a) Open Flame Method
Place the whole eggplant (with skin) over a medium flame using tongs, turning occasionally until the skin is completely blackened and blistered and the flesh is tender inside. Set aside to cool.
b) Broiling Method
Place the whole eggplant on a baking tray and place at the top of your oven. Broil at 220-230C (430-445F), turning it every 5 minutes to avoid burning. Broil until evenly charred and the flesh is soft to the touch. It usually takes 10-15 minutes for me. Set aside to cool.
c) Roasting Method
Preheat the oven to 220C (425F). Place eggplants on a baking tray and roast for 25-30 minutes, turning halfway through. It’s ready when the skin is wrinkled and the flesh is very tender. Set aside to cool.
Once the eggplants have cooled slightly, gently peel the skin off using your fingers or a spoon - trying not to peel off any of the flesh inside. Don't remove the stem.
In a large bowl or pasta plate, beat the eggs and season with salt and pepper (and any extras you like).
Place the eggplants on a plate and use a fork to gently press and flatten the flesh lengthwise. You want to keep the eggplant in one piece.
Carefully slide the flattened eggplant into the eggs, making sure it’s fully coated on both sides. Let it sit in the egg for a minute.
In a pan, heat some oil over medium-high heat. Gently lift the eggplant out of the bowl and place it in the pan. Pour some of the egg mixture over the top if you like a fluffier omelette.
Let it cook for 3-4 minutes, scraping together the egg mixture onto the eggplant. Cook on one side until the edges turn golden and crispy and flip using a spatula. Cook for another 3-4 minutes until fully set and lightly brown.
Once done, transfer to a plate and repeat for the next eggplant.
Serve hot with a side of rice and enjoy!