Tortang Talong (Filipino Eggplant Omelet)

Growing up, tortang talong was a staple in my household. My father plants them and we sell the extra eggplants to neighbors and the local market. Because there’s so much, we end up being forced to eat them so they don’t go to waste. As a child I hated them! You’ll be surprised at how many eggplant dishes there are!

As much as I hate other eggplant dishes though, Tortang Talong is something that I never get tired of. I remember my mother making it on weekends, serving it hot with a side of steamed rice and a drizzle of soy sauce or ketchup. The aroma of grilled eggplant filled our kitchen, and the anticipation of that first bite was always thrilling. It’s a dish that brings back fond memories of family meals and now I don’t hate eggplants as much.😂

Why Tortang Talong?

Tortang talong, or Filipino eggplant omelet, is a beloved Filipino dish that showcases the versatility of the eggplant. While this is not easy to prepare it offers a delightful combination of smoky flavors and a fluffy egg coating, making it a favorite for breakfast, lunch, or dinner. You can often find them being sold in carinderias and turo-turo food stalls. I’m kind of surprised that it’s not in the blog yet because this is a mainstay in our weekly menu mainly because it’s also kid-friendly and great for baon too! Tortang talong is also a Friday alternative for ginisang monggo.

How Tortang Talong is Cooked

Tortang talong is made by grilling or roasting eggplants until they are tender and slightly charred, which imparts a unique smokiness. The challenge is removing the charred skin and it is us -the kids, who are tasked to remove them. The eggplants are then flattened and dipped in a seasoned egg mixture before being pan-fried to golden perfection. Traditionally, this dish can be enhanced with various fillings, such as ground meat, corned beef, or tomatoes, but it can also stand alone as a vegetarian option.

Recipe for Tortang Talong

Here’s a simple recipe to make your own tortang talong at home:

Ingredients

• 6 medium Asian eggplants
• 3 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon minced onion
• 1 teaspoon minced garlic
• 1 medium tomato minced
• 2 tablespoons cooking oil (or canola oil)

Instructions

1. Prepare the Eggplants: -Grill the eggplants over an open flame or roast them in the oven until the skin is charred and wrinkled (about 20-25 minutes at 400°F). If using a gas stove, you can place them directly on the burner, turning occasionally.
2. Cool and Peel: -Once cooked, let the eggplants cool slightly, then peel off the skin. Be gentle to keep the eggplants intact.
3. Flatten the Eggplants: -Use a fork to gently flatten each eggplant.
4. Prepare the Egg Mixture: -In a bowl, whisk together the eggs, salt, pepper, onion and garlic until well combined. Add the tomatoes.
5. Heat the Oil: -In a non-stick skillet, heat the oil over medium heat.
6. Dip and Fry: -Dip each flattened eggplant into the egg mixture, ensuring it is well coated. Place it in the hot skillet and cook for about 2-3 minutes on each side, or until golden brown. If desired, pour any remaining egg mixture over the eggplant while it cooks for a fluffier texture.
7. Serve: -Transfer the tortang talong to a paper towel-lined plate to drain excess oil. Serve hot, accompanied by steamed rice and your choice of sauce, such as soy sauce or ketchup.

Variations and Serving Suggestions

Tortang talong can be customized to suit your taste. You can add ground meat like pork or chicken for a heartier meal. It pairs wonderfully with a fresh salad of chopped tomatoes and onions, dressed simply with fish sauce and lime.

Whether you’re sharing it with family or savoring it alone, this eggplant dish is sure to delight!