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A plate with a cooked eggplant omelette, a small bowl of dark sauce, and a sprig of parsley on a white surface. An egg, a red checked cloth, and a grill pan are nearby.
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Tortang Talong Filipino Eggplant Omelette

Turn a simple eggplant into a comforting meal. This Filipino omelete is quick enough for busy days and pairs perfectly with steamed rice and your favorite dipping sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Main Course
Cuisine: Asian, Filipino
Diet: Diabetic, Gluten Free, Vegetarian
Servings (Adjustable): 1
Calories: 172kcal
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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

DIPPING SAUCE options:

  • Soy sauce
  • Calamansi
  • Vinegar ideally Sukang Pinakurat
  • Red chillies siling labuyo

Instructions

  • Lightly coat the eggplant with oil.
  • Grill the eggplant until charred or golden brown on a grill, stovetop, or in an Air Fryer.
  • Once the grilled eggplant is charred or golden brown, remove it from the grill, stovetop, or Air Fryer, then allow to cool for a few minutes.
  • Peel the grilled eggplant, flatten and spread the flesh on a plate, then season with salt and black pepper.
  • Beat the egg and pour over the seasoned eggplant.
  • Soak the eggplant in beaten egg for 3 minutes.
  • In a heated pan with oil, gently lay the egg-soaked eggplant and fry for 2 minutes on each side or until golden brown.
  • Transfer to a paper-lined plate to drain the oil. Serve with soy sauce, freshly squeezed calamansi juice, and red chillies or Vinegar (ideally Sukang Pinakurat).

Notes

Asian eggplants, particularly Filipino eggplants are long and slender. I used Filipino eggplant because that’s what was available at the time of purchase. But other Asian eggplants will work just as well in this Tortang Talong recipe.
Use fresh eggplant without molds or bruises.
Thoroughly wash the eggplant and pat it dry with paper towels before grilling.
Traditionally, the eggplant stem is not removed, as it is used to handle the eggplant while grilling and frying.
Traditionally, the eggplant is grilled over a charcoal griller or a stovetop.
It will take 6 to 8 minutes for a pre-heated air fryer to grill the eggplants at 396°F (202°C).
Sukang Pinakurat is used in many Filipino households. It is available on Amazon and Walmart.
Filipino Eggplant Omelette, popularly known as Tortang Talong is enjoyed two ways. One is this meatless version, and another filled with ground pork or ground beef.
This recipe can be served as a main dish with hot white rice or as a side dish with meaty mains, if not vegetarian.

Nutrition

Calories: 172kcal | Carbohydrates: 14g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 67mg | Potassium: 578mg | Fiber: 7g | Sugar: 8g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg

Equipment

1 Fork or whisk
1 Bowl
1 Plate
1 Kitchen tongs
1 Skillet or pan

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