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

TORTANG TALONG (FILIPINO OMELETTE DISH)

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.
4.50 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Cuisine Filipino
Servings 2

Ingredients
 

  • 2 Chinese eggplants
  • 4 large eggs
  • 1 teaspoon salt
  • 1 teaspoon 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!