Tortang Talong in the Air Fryer: Easy Filipino Recipe

Tortang talong is a Filipino eggplant omelet: smoky, tender eggplant is flattened, coated in seasoned egg, and cooked until the outside is set. This air fryer version keeps the familiar eggplant-and-egg combination while avoiding a pan of hot oil, and it makes a satisfying lunch or simple dinner with rice and a dipping sauce.

Ingredients

Choose firm eggplants with smooth, unwrinkled skin. Slender Asian eggplants are traditional in many versions of tortang talong and flatten neatly, but small globe eggplants work too. The recipe uses two eggplants and two eggs for two generous portions.

2 medium Asian eggplants, about 12 oz (340 g) total
2 large eggs, about 3.5 oz (100 g) without shells
2 tsp neutral oil, such as canola or avocado oil, 10 ml, divided
1/4 tsp fine salt, about 1.5 g
1/8 tsp ground black pepper, about 0.3 g
1 tbsp thinly sliced scallion, about 3 g, optional
1 tsp soy sauce, 5 ml, optional, for a saltier, savory egg mixture
Cooking oil spray, a light coating if needed for your air fryer basket

Instructions

Preheat and prepare the eggplants. Preheat the air fryer to 400°F (204°C) for 3 minutes. Rinse the eggplants and dry them well. Trim off any sharp leaf tips around the cap, but leave the stem attached so it is easier to handle and turn. Prick each eggplant four or five times with the tip of a small knife; these small vents let steam escape as the centers soften. Brush the skins lightly with 1 teaspoon of the oil.
Air fry until soft. Arrange the eggplants in the basket with a little space around each one. Air fry at 400°F (204°C) for about 23 minutes, turning them once halfway through. Eggplants vary in thickness, so begin checking at 20 minutes. They are ready when the skins are blistered and the flesh yields easily when pressed with tongs. If the thickest part still feels firm, continue cooking in 2-minute increments. Avoid relying on browned skin alone; the inside needs to be soft enough to flatten.
Cool, then peel. Transfer the eggplants to a plate and let them cool for 10 minutes, or until comfortable to handle. This resting time also makes the flesh easier to separate from the skin. Peel away the loosened skin while keeping the stem and cap intact. A few small pieces of skin can remain without causing a problem, but remove any tough or charred bits.
Flatten the eggplant. Set one peeled eggplant on a plate or cutting board. Starting just below the stem, press the flesh gently with a fork and spread it into a fan about 1/4 inch (6 mm) thick. Keep the eggplant connected at the stem end so you can lift it more easily. Repeat with the second eggplant. If the flesh is very wet, blot the underside with a paper towel; excess moisture can make the coating slide off.
Season and coat. In a shallow bowl, beat the eggs with the salt, pepper, optional scallion, and optional soy sauce until no streaks of white remain. The bowl should be wide enough to fit one flattened eggplant. Dip an eggplant into the mixture and turn it gently to coat both sides, then let excess egg drip back into the bowl for a few seconds. Repeat with the other eggplant. A thorough coating helps the egg set around the soft flesh rather than pooling beneath it.
Cook the omelets. Reduce the air fryer to 375°F (191°C). Lightly coat the basket with cooking spray if it is not reliably nonstick, then lift in the coated eggplants with a wide spatula, arranging them in a single layer. Brush the tops with the remaining teaspoon of oil. Air fry for about 10 minutes, turning carefully after 5 minutes. The egg should be fully set and lightly golden. Check the thickest egg-coated part with a food thermometer: USDA FSIS gives egg dishes a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, cook for another 1–2 minutes and check again. Air fryers differ, so use doneness and temperature rather than color alone.
Serve while warm. Lift the tortang talong out with a broad spatula and let it stand for 2 minutes so the set egg is easier to handle. Serve whole or cut each piece in half. If cooking in batches because your basket is small, keep the first portion warm on a plate in a low oven while the next cooks; do not stack the pieces, or the coating can soften.

Tips

Choose the right size. Two slender eggplants are easier to fit in a typical air fryer basket than two large globe eggplants. If yours are broad, cook them one at a time and keep the second coated eggplant chilled while the first cooks. A large eggplant may also need extra roasting time before it becomes fork-tender.
Do not rush the softening stage. Tortang talong depends on a tender interior that can spread thinly. If the eggplant resists the fork or springs back, give it more air-fryer time before peeling. Flattening a partly raw center can tear the flesh and leave an unpleasantly firm bite.
Handle the coating gently. Let excess egg drain off and use a wide spatula to move each piece. Too much loose egg can drip through a basket, while turning with narrow tongs can break the softened eggplant. If your appliance has a very open basket, a perforated air fryer liner can help, provided it is designed for your model and kept weighted down by food.
Adjust salt with the dip. Soy sauce is optional, not essential. If you plan to serve a salty dipping sauce, leave it out of the egg mixture or reduce the added salt slightly. If you do not have Asian eggplants, use two small globe eggplants; the flavor is similar, though the broader pieces may need to be cooked separately.

Serving Suggestions

Serve tortang talong hot with steamed white rice, garlic rice, or brown rice to make it a meal. A simple dipping sauce is common at the table: offer banana ketchup if available, or serve soy sauce with calamansi or lemon juice. Calamansi has a bright, fragrant citrus flavor; lemon or lime is a practical substitute, although the sauce will taste a little different. You can also set out sliced tomatoes, cucumber, or a lightly dressed green salad to balance the soft, savory eggplant.

For a fuller Filipino-inspired spread, pair it with rice and a vegetable side such as sautéed greens or tomato salad. The omelet is filling enough to serve on its own for lunch, but rice makes the portions more substantial. Keep dipping sauce on the side rather than pouring it over the eggplant in advance; that preserves the lightly crisp egg coating.

Variations

Add a little aromatics: Stir finely chopped scallion into the beaten eggs, as in the ingredient list, or add 1 tablespoon (10 g) finely minced onion. Keep pieces small so they soften while the egg cooks. A pinch of garlic powder, around 1/8 teaspoon (0.3 g), adds a savory note without requiring a separate sauté step.

Make a heartier version: Some family and regional versions include cooked ground meat. For this air fryer method, cook 1/4 cup (35 g) ground pork or beef separately until browned and fully done, then drain it well and stir it into the beaten eggs. Ground meat must reach 160°F (71°C) according to the USDA FSIS safe minimum. Cooked meat adds richness and makes the egg mixture heavier, so spoon it evenly over the eggplant and allow a little extra time for the egg to set to 160°F (71°C).

Change the seasoning: Leave out the soy sauce for a milder, less salty taste, or use 1 teaspoon (5 ml) fish sauce in its place for a more pungent savory flavor. Fish sauce is not required and will make the egg mixture saltier, so reduce the salt to a pinch. For a simple spicy variation, serve sliced fresh chile or a few drops of hot sauce at the table instead of mixing a lot of liquid seasoning into the eggs.

Use another air fryer shape: If the basket cannot hold the eggplants without crowding, cook one at a time. They can be different sizes, so check each piece separately and remove it when its egg coating reaches the safe temperature. Avoid piling one coated eggplant on top of another; trapped steam prevents the outside from setting evenly.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered airtight container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For best texture, store any dipping sauce separately. The egg coating softens during storage, but reheating in an air fryer can bring back some of its surface crispness.

To reheat, place a portion in a preheated air fryer at 350°F (177°C) for about 4–7 minutes, turning once if needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; add short intervals if the piece is thick or still cool inside. A microwave works for convenience, but it tends to make the coating softer. If using one, heat in short bursts until steaming hot throughout and verify 165°F (74°C).

For freezing, cool the cooked pieces, wrap them individually, and freeze in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating to 165°F (74°C). The eggplant may be softer after freezing and thawing, so freezing is less ideal than refrigerating, but it is a practical way to save extra portions. Do not leave cooked eggplant or egg dishes at room temperature for extended storage.

Frequently Asked Questions

Do I have to roast the eggplant before adding the egg?
Yes. The first air-fryer stage softens the eggplant so you can peel and flatten it. The second stage cooks the egg coating around the tender flesh. Skipping the first stage would leave you with a firm center and make the traditional flattened shape difficult to form.

Can I use a large globe eggplant?
Yes. Choose a small one if possible, since a very large eggplant may be difficult to fit in the basket and can need more roasting time. You can cut it lengthwise after roasting and use the halves as separate portions. Cook pieces in a single layer, and keep checking for a soft center before peeling and flattening.

Why is my eggplant watery or difficult to turn?
Eggplant naturally releases moisture as it cooks. Let it cool enough to handle, peel it gently, and blot excess liquid from the underside before dipping. Drain the extra egg from the coated piece, then use a wide spatula to turn it after the first side has begun to set. A crowded basket or loose egg mixture can also make flipping harder.

Can I make tortang talong without soy sauce?
Absolutely. Soy sauce is an optional seasoning, and many straightforward versions use only egg, salt, and pepper. Leave it out and keep the measured salt, or reduce the salt if your chosen dipping sauce is salty. You can add scallion for a mild fresh flavor without changing the basic method.

Can I prepare the eggplants ahead?
You can roast and peel the eggplants up to a day ahead. Cool them, cover, and refrigerate promptly; flatten and dip them in the beaten egg just before air frying for the best coating. Cooked tortang talong also keeps for 3–4 days refrigerated, though the egg will be less crisp after storage and reheating.

How do I know the egg is fully cooked?
The coating should look set rather than wet or runny, but appearance is not the only check. Insert a food thermometer into the thickest part of the egg layer and cook until it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If needed, return it to the air fryer in short increments and check again.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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