Name: Tortang Talong Filipino Eggplant Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 medium Asian eggplant ((about 100 grams) I used Filipino eggplant); 1 medium egg; pinch of kosher salt (add more to taste); pinch of ground black pepper (add more to taste); 1 ½ teaspoons oil (for coating and frying); Soy sauce; Calamansi; Vinegar (ideally Sukang Pinakurat); Red chillies (siling labuyo)

Jump to Recipe Save for Later

I love making tortang talong because this Filipino eggplant omelette turns a few simple ingredients into a comforting meal with smoky flavor and crisp edges. It is ready in about 15 minutes and works as a main dish or side with rice.

This downsized recipe features tender grilled eggplant coated in egg and pan-fried until golden. I like serving this omelete with soy sauce, calamansi, or vinegar for an easy meal any day of the week.

A cooked eggplant omelette on a white plate with soy sauce, parsley garnish, a whole eggplant, an egg, and a red checkered cloth on a white surface.

Want to save this post?

Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!

I like to make this Filipino eggplant omelette because it turns a single eggplant into a comforting meal without needing a long list of ingredients. Grilling the eggplant until the skin is well charred gives it the best flavor and makes peeling much easier.

It's a great option when I want something filling that works for lunch, dinner, or even breakfast. If you are planning a Filipino-inspired meal, serve it alongside my Filipino chicken adobo recipe for a classic pairing.

One thing I appreciate about this recipe is how flexible it is depending on what I am serving. I often enjoy it as a light main dish, but it also makes an excellent side with grilled meats when I want to round out the meal.

The crisp egg coating and soft eggplant create a combination I keep coming back to because it feels comforting without requiring much effort. For another favorite that pairs well with it, take a look at my inihaw na liempo grilled pork belly recipe.

Ingredients

A whole eggplant on a white plate with a small bowl of salt and pepper, an egg in an egg cup, a paper cup of liquid, and a red checkered cloth on a white surface.

Asian eggplant (it's thin compared to the American style)
Egg
Salt and pepper
Cooking oil

Scroll down to the recipe card for quantities used.

Instructions

Charred and softened tomatillo husks and stems on a black grill pan, with a red and white checkered cloth in the background.

Lightly coat the eggplant with oil and grill until charred and tender. Cool slightly, peel the skin, and flatten the eggplant.

A roasted eggplant half sits in a shallow white bowl with beaten eggs, beside a grill pan and a red checkered cloth on a white surface.

Season with salt and pepper, then coat with beaten egg.

A browned omelette is being cooked in a frying pan, with a metal spatula positioned underneath it.

Fry until golden brown then flip.

A cooked, battered chile relleno sits in a frying pan, with some oil visible. A baking tray and a red checkered cloth are in the background.

Brown other side. Drain on paper towels before serving.

Tips

Top tip: Let the eggplant cool just enough to handle before peeling. Peeling it while it's still warm makes the skin come off more easily, but letting it cool slightly helps keep the flesh from tearing.

Use a nonstick or well-seasoned skillet. This helps the egg coating release cleanly and makes flipping much easier.
Flip the omelette only once if possible. Turning it repeatedly increases the chance of the eggplant breaking apart.
Cook over medium heat. This gives the egg enough time to cook through and brown evenly without burning before the inside is done.

A cooked eggplant omelette on a white plate with a small dish of soy sauce, garnished with chopped herbs. An egg in an egg cup and a tray of food are in the background.

Variations

This recipe is easy to adapt with a few simple changes. Try these substitutions and variations to use what you have on hand or give this classic dish a different spin.

Substitutions

Use another long Asian eggplant if Filipino eggplant is not available.
Replace the soy sauce dipping sauce with seasoned vinegar or a mixture of soy sauce and fresh lemon juice if you don't have calamansi.
Swap kosher salt for fine sea salt, adjusting the amount to taste.

Variations

Sprinkle shredded cheddar or mozzarella on top just before serving for a cheesy option.
Mix chopped green onions or fresh cilantro into the beaten egg for extra flavor.
Top with diced tomatoes and sliced green onions before serving for a fresh finish.

Storage

Store leftover Filipino eggplant omelette in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in a skillet over medium-low heat for a few minutes on each side until warmed through.

You can also use an air fryer at 350°F for 3 to 5 minutes to help crisp the outside again. While the microwave works in a pinch, it will soften the egg coating more than the other reheating methods.