Filipino Eggplant Omelet (Tortang Talong) Recipe

Filipino eggplant omelet, or tortang talong, is made by charring eggplant, flattening it, then coating it in egg and pan-frying until golden. It is a familiar Filipino home-style dish served with rice, and family versions vary in seasoning and toppings. The contrast of smoky, tender eggplant and crisp-edged egg makes it satisfying with just a few ingredients.

Ingredients

2 medium Asian eggplants, about 8–10 oz (225–280 g) each; choose firm ones with smooth, glossy skin
2 large eggs, about 3 1/2 oz (100 g) without shells
2 tbsp (30 ml) neutral cooking oil, such as canola or vegetable oil
1/4 tsp (1.5 g) fine salt, or to taste
1/8 tsp (0.3 g) ground black pepper, or to taste

Instructions

Heat the broiler and prepare the eggplant. Set an oven rack about 6 in (15 cm) from the broiler element and heat the broiler to high. Rinse and dry the eggplants. Trim off the stems, leaving the caps attached if you prefer an easy handle, and prick each eggplant in two or three places with a fork so steam can escape. Line a rimmed baking sheet with foil for easier cleanup.
Char until tender. Set the eggplants on the baking sheet and broil for about 18 minutes, turning them with tongs every 5–6 minutes. The skins should blister and blacken in patches, and the flesh should feel soft when gently pressed with tongs. Broilers vary, so add a few minutes if the eggplants are still firm; the goal is fully tender flesh, not merely browned skin. Avoid touching the hot baking sheet or broiler element.
Cool, peel, and flatten. Transfer the eggplants to a plate and let them cool for 10 minutes, until comfortable to handle. Peel away the loosened skin, leaving the stem and cap intact if they are still attached. A few small pieces of charred skin are fine and add a smoky note, but remove any large tough strips. Lay each eggplant on a plate or board and press gently with a fork until it forms a broad, even fan, about 1/4 in (6 mm) thick. Keep the flesh connected to the stem.
Season the eggs. Beat the eggs in a shallow dish wide enough to hold one flattened eggplant. Stir in the salt and pepper. The dish should be broad enough that the eggplant can lie flat in the egg rather than being folded or crowded.
Coat the first eggplant. Heat 1 tbsp (15 ml) oil in a large nonstick or well-seasoned skillet over medium heat. Dip one flattened eggplant into the beaten egg, turning it carefully so both sides and the edges are coated. Lift it by the stem or support it with a spatula, let excess egg drip back into the dish, and slide it into the pan. Pour any egg clinging to the dish over the eggplant.
Fry until golden and cooked through. Cook the first omelet for about 3 minutes on the first side, then turn it carefully with a wide spatula and cook about 3 minutes on the other side. The egg should be set and golden, not wet or runny. Egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); check the thickest egg-covered portion with an instant-read food thermometer. If it has not reached that temperature, continue cooking over medium-low heat and check again. Transfer to a plate.
Cook the second omelet and serve. Add the remaining 1 tbsp (15 ml) oil to the skillet. Dip and fry the second eggplant in the same way, allowing about 3 minutes per side and checking that its egg reaches 160°F (71°C). Serve both omelets hot. If you are cooking in a smaller skillet, keep the first one warm on a plate loosely covered with foil while the second cooks.

Tips

Choose eggplants that will flatten well. Long, slender Asian eggplants are traditional in many home versions and are easy to fan out. If they are unavailable, use two small globe eggplants rather than one very large one; globe eggplant is thicker and may need a few extra minutes under the broiler to soften throughout.
Char the skin, but cook the flesh tender. Blistered, dark patches give the omelet its smoky character. If your broiler browns one side quickly, turn the eggplants more often and move the tray down a rack. Do not rely on color alone: a fork should press easily into the flesh before you peel it.
Flatten gently and use a wide spatula. Pressing too hard can tear the flesh away from the stem, while flipping a floppy eggplant with a narrow turner can break it. If it does split, arrange the pieces together in the egg and fry them as one omelet; it will still taste good, even if it looks less tidy.
Use a practical oil substitute if needed. Canola, vegetable, or another neutral oil keeps the eggplant flavor clear. Olive oil works too, though it gives the omelet a more noticeable flavor. Avoid a very low-oil, dry pan: a thin film helps the egg brown rather than stick.

Serving Suggestions

Serve tortang talong hot with steamed white rice, which makes a simple meal and catches any savory egg and eggplant juices. Garlic rice is another good pairing, especially for breakfast or brunch. A small dish of banana ketchup is a familiar Filipino-style accompaniment; regular tomato ketchup can stand in, with a slightly tangier, less sweet flavor. You can also put out a little soy sauce with calamansi or lemon, though the omelet is already seasoned and may not need extra salt.

For a fuller plate, add sliced ripe tomato, cucumber, or a quick salad dressed with vinegar. These fresh sides balance the soft, rich texture without competing with the smoky eggplant. Tortang talong can be served as a main dish for two with rice, or cut into smaller pieces and shared as part of a meal with other Filipino dishes. If serving a group, cook the omelets in batches and bring them to the table while warm rather than stacking them, which can soften their browned surfaces.

Variations

Add aromatics: For a more savory, substantial omelet, sauté 2 tbsp (20 g) finely chopped onion in a little of the measured oil until soft, then stir it into the beaten eggs. Some cooks also add a small minced garlic clove, about 1 tsp (3 g). These additions are useful when serving the dish on its own, but they soften the clean smoky flavor of the basic version.

Make a meat-filled version: Brown 4 oz (115 g) ground pork or beef in a separate skillet, breaking it into small pieces, and drain excess fat. Let it cool slightly, then mix it into the beaten eggs before coating the eggplant. Cook the egg mixture until it reaches 160°F (71°C); ground meat should also reach 160°F (71°C), checked with a food thermometer. The filling makes the omelet heartier and may require a little extra cooking time.

Use a grill or gas flame: Eggplant can be charred over a gas burner or on an outdoor grill instead of under the broiler. Turn it with tongs until the skin is blistered and the flesh is tender throughout. Direct flame can create more pronounced smoky spots, so keep an eye on it and use a heat-safe tray for the softened eggplant. The rest of the method stays the same.

Change the seasoning: A small splash of fish sauce or soy sauce can replace some of the salt, but both add a distinct savory flavor and extra saltiness. Start with 1/2 tsp (2.5 ml) in the beaten egg and reduce the added salt. For a little heat, add a pinch of chili flakes; these are optional rather than essential to the basic omelet.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them within 2 hours in a covered, shallow container. Cooked eggplant omelet keeps for 3–4 days in the refrigerator. For the best texture, store the omelets whole rather than cutting them into small pieces, and keep rice in a separate container. The egg coating softens as it sits, so the leftovers will not be as crisp as freshly fried tortang talong.

Reheat a portion in a lightly oiled skillet over medium-low heat, turning once, until steaming hot throughout. You can also use a microwave in short bursts, though it will make the egg softer. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Discard leftovers that have been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C). Freezing is possible for up to 2 months, but thawed eggplant tends to be softer and wetter; thaw overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Is tortang talong the same as eggplant parmesan? No. Tortang talong is a Filipino eggplant omelet: charred eggplant is flattened, coated in beaten egg, and fried. It is commonly served with rice and may be accompanied by ketchup or a simple dipping sauce. Eggplant parmesan is a different dish, usually layered or topped with tomato sauce and cheese.

Can I use large globe eggplant? Yes. Choose two small globe eggplants, or cut a larger one lengthwise after charring and peeling so it can flatten into manageable portions. Globe eggplant often has thicker flesh than Asian eggplant, so cook it until a fork slides into the center easily before peeling. If one piece is too wide for your skillet, cut it in half and cook the halves separately.

Can I cook the eggplant ahead of time? You can char, peel, and flatten the eggplant up to a day ahead. Cool it, cover it, and refrigerate it promptly; make sure it is chilled within 2 hours. When ready to eat, dip the cold eggplant in freshly beaten, seasoned egg and fry it until the egg reaches 160°F (71°C). The finished omelet is best eaten soon after frying.

How do I stop the eggplant from falling apart? Leave the stem attached as a handle, let the eggplant cool enough to handle, and press from the center outward with a fork instead of mashing it. A few cracks are normal. Dip it in a wide dish, lift it with a broad spatula, and turn it slowly; if it breaks, gather the pieces together in the egg and cook them as a single portion.

Do I have to use a thermometer for the eggs? The food-safety target for egg dishes is 160°F (71°C), so an instant-read thermometer is the reliable way to check. Insert it into the thickest egg-covered area without pressing the probe against the hot pan. The egg should also look fully set, with no liquid egg remaining, but appearance alone is less precise than a temperature reading.

Can I make this without a broiler? Yes. Char the eggplants over a gas burner, on a grill, or in a very hot, dry skillet, turning them until the skin is blistered and the flesh is completely tender. A skillet may take longer and will usually produce less even charring than a direct flame. Once the eggplants are soft, peel, flatten, dip, and pan-fry as directed.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).