Published: by Nora Reyes · This post may contain affiliate links · 2 Comments
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Tortang Talong is a Filipino favorite where eggplant is grilled over an open flame until smoky and custardy, then dipped in eggs and pan-fried until golden brown. This fluffy eggplant omelet with crispy edges turns the humble eggplant into a delicious and satisfying meal!
Jump to:
- What is Tortang Talong?
- Ingredients you'll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Try other dishes with eggplant
- Other vegetable recipes you may like
- 📖 Recipe
- 💬 Comments
What is Tortang Talong?
In Filipino cuisine, "torta" refers to a savory omelet, a term borrowed from Spanish colonial history. While torta in Spain can mean cake, in the Philippines, it's all about eggs.
Tortang Talong is a Filipino eggplant omelette, where eggplant is grilled over an open flame or roasted until tender. The charred skin is removed, the flesh flattened, then dipped in beaten eggs and pan-fried until golden brown.
Other variations include Tortang Sayote (chayote omelet), Tortang Giniling (ground pork omelet, typically made with leftover Picadillo), and Tortang Alimasag (crab omelet). It's common to enjoy torta with rice and a side of banana ketchup for extra flavor.
Ingredients you'll need
Notes and substitutions
- Eggplant: Choose the long, slender Japanese or Chinese variety available at Asian supermarkets.
- Oil: Choose a neutral oil with a high smoke point, which is ideal for frying. Popular choices are vegetable oil, canola oil, peanut oil, or avocado oil if you're willing to spend a bit more.
How to make this recipe
Step 1: Pierce the eggplant with a fork to let steam out as it cooks, preventing it from bursting. Grill them on the stove over medium-high heat, preferably on a wire rack.
Turn them with tongs every few minutes until the skin is charred and flaky, and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
Step 2: When it is cool enough to handle, peel the charred skin while keeping the flesh intact. You can use a spoon to scrape any burnt bits, or give it a gentle rinse under running water.
Step 3: Flatten them with a fork, keeping them as whole as possible. Then, set them aside.
Step 4: Combine 3 eggs, 1 teaspoon fish sauce, a pinch of salt, some black pepper, 1 stalk of scallion, and chilies (if using) in a bowl. Beat them together until frothy to create a light and fluffy omelet.
Step 5: Dip the eggplant into the beaten eggs, coating them well. You can fry them together or one at a time to make it easier to handle in the pan.
Step 6: Heat a small skillet or wok over medium-high heat and add a generous amount of oil, about ½-inch thick. Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
Step 7: Fry until the edges turn golden brown, which usually takes about a minute. If the eggs have spread out too much, simply fold the sides inward to clean it up.
Step 8: Carefully flip the omelet and let the other side fry for another minute until it's browned and fully cooked through.
Step 9: Drain the excess oil as you lift it off the pan and place it on paper towels. Transfer to a serving plate.
Serve immediately and enjoy with ketchup, sweet chili sauce, or Sriracha. For a classic Filipino meal, serve it withSinangag or Java Rice.
Recipe FAQs
Can I use other types of eggplant?
If you decide to use other varieties of eggplant, like globe or Italian eggplant, just keep in mind that larger ones might be a bit more challenging to cook on the stovetop. They often char on the outside before the inside gets that creamy texture and cooks all the way through.
What does eggplant taste like?
Eggplant has a subtle, earthy flavor that can change based on how it's cooked and seasoned. It becomes tender and creamy when cooked. To avoid a bitter or bland taste, make sure to season it properly.
Try other dishes with eggplant
- Eggplant Stir Fry: A stir-fry with eggplant, shrimp, bell peppers, and aromatics.
- Ensaladang Talong: A creamy salad with grilled eggplant, tomatoes, and onions, seasoned with shrimp paste or vinegar.
- Kare Kare: A rich peanut stew with beef (often oxtail) and various vegetables like eggplant, yarlong beans, and okra.
- Adobong Talong: Eggplant slices stewed in a mixture of soy sauce, vinegar, and garlic.
- Pinakbet: A vegetable stew with eggplant, squash, okra, yardlong beans, and bitter gourd.
Other vegetable recipes you may like
- Ginataang Puso ng Saging Recipe
- Tofu and Mushroom Adobo Recipe
- Laing Recipe
- Adobong Talong Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Tortang Talong Recipe
A fluffy omelet with crispy edges made with smoky, custardy eggplant grilled on an open flame.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Asian, Filipino
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 352kcal
Author: Nora Rey
Cost: $2-$3
Equipment
Small skillet or wok
Ingredients
- 2 Japanese or Chinese eggplant see note
- 3 eggs beaten well
- 1 teaspoon fish sauce
- Salt and pepper to taste
- Neutral oil with a high smoke point (for frying) see note
Instructions
Pierce the eggplant with a fork to let steam out as it cooks, preventing it from bursting.
Grill them on the stove over medium-high heat, preferably on a wire rack. Turn them with tongs every few minutes until the skin is charred and flaky, and the flesh becomes soft. Alternatively, you can broil them in the oven until charred.
When it is cool enough to handle, peel the charred skin while keeping the flesh intact. You can use a spoon to scrape any burnt bits, or give it a gentle rinse under running water.
Flatten them with a fork, keeping them as whole as possible. Then, set them aside.
Combine the eggs, fish sauce, a pinch of salt, some ground pepper, scallions, and chilies (if using) in a bowl. Beat until frothy to create a lighter and fluffier omelet.
Dip the eggplant into the egg mixture, coating them well. You can fry them together or one at a time to make it easier to handle in the pan.
Heat a small skillet or wok over medium-high heat and add a generous amount of oil, about ½-inch thick.
Once the oil starts smoking, carefully slide the eggplant into the skillet. The hot oil will create a fluffy omelet with crispy edges.
Fry until the edges are browned, about a minute. If the eggs have spread out too much, you can fold the sides inward.
Carefully flip the omelet and continue frying the other side for another minute until browned and thoroughly cooked.
Drain the excess oil as you lift it off the pan and place it on paper towels. Serve immediately and enjoy with ketchup, sweet chili sauce, or Sriracha.
Notes
- Eggplant: Choose the long, slender Japanese or Chinese variety available at Asian supermarkets.
- Oil: Choose a neutral oil with a high smoke point, which is ideal for frying. Popular options are vegetable oil, canola oil, peanut oil, or avocado oil if you're willing to spend a bit more.
Nutrition
Calories: 352kcalCarbohydrates: 14gProtein: 6gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 123mgSodium: 460mgPotassium: 574mgFiber: 7gSugar: 8gVitamin A: 231IUVitamin C: 5mgCalcium: 40mgIron: 1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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B
Yummmm!Reply
Nora Rey
I totally agree! 🤤😋
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