This Filipino Eggplant Omelette, or Tortang Talong, is a simple yet flavorful dish made by roasting whole eggplants, flattening them, and dipping them in seasoned egg before pan-frying to golden perfection. It’s smoky, savory, and typically served with rice and banana ketchup for a true Filipino comfort food experience.
Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 15 minutes
Why You’ll Love This
✔ Naturally gluten-free and packed with veggies
✔ Budget-friendly with just 5 main ingredients
✔ Meal-prep friendly – tastes great at room temp
✔ Versatile – serve with rice or as a sandwich filling
Ingredients:
- 2 medium-sized eggplants
- 2 large eggs
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons cooking oil
Equipment:
- Grill or stove-top burner
- Fork
- Bowl
- Frying pan
- Spatula
Instructions with Step-by-Step Pictures:
Step 1: Grill the Eggplants
- Grill the eggplants over direct heat (charcoal grill or gas stove burner) until the skin is blackened and the eggplant is soft and slightly collapsed. You can also roast them in a preheated oven at 400°F (200°C) for about 20-30 minutes, or until soft.
Step 2: Peel and Mash the Eggplants
- Once the eggplants are cool enough to handle, peel off the blackened skin. Place the peeled eggplant flesh in a bowl and mash it with a fork until slightly chunky.
Step 3: Prepare the Egg Mixture
- In a separate bowl, crack the eggs and whisk them well. Add the all-purpose flour, salt, and pepper to the whisked eggs. Mix until smooth and there are no lumps.
Step 4: Combine the Eggplant and Egg Mixture
- Add the mashed eggplant to the egg mixture. Stir well to ensure the eggplant is evenly coated with the egg.
Step 5: Cook the Tortang Talong
- Heat the cooking oil in a frying pan over medium heat. Pour the eggplant and egg mixture into the hot pan. You can make one large omelette or divide the mixture to make smaller individual omelettes.
Step 6: Cook Both Sides
- Cook for 3-5 minutes on the first side, until the bottom is golden brown and the egg is set. Carefully flip the omelette (or omelettes) with a spatula and cook for another 2-3 minutes, or until the other side is also golden brown and the center is cooked through.
Step 7: Serve
- Slide the cooked Tortang Talong onto a plate. Serve hot with steamed rice and your favorite dipping sauce, such as banana ketchup or vinegar with garlic and chili. Enjoy your delicious Filipino Eggplant Omelette!
Pro Tips
✅ Smoky flavor tip: Char eggplant directly over gas flame for authentic taste
✅ Extra fluffy: Add 1 tbsp water to beaten eggs
✅ Make ahead: Cooked omelettes keep well in the fridge for 3 days
📊 Nutrition (Per Omelette)
| Calories 180 | Protein 8g | Carbs 12g |
| Fiber 5g | Fat 12g | Gluten-Free ✔ |
🍽 Serving Styles
Classic Filipino: With garlic fried rice and sliced tomatoes
Low-Carb: Wrap in lettuce leaves with spicy mayo
Sandwich: Stuff in pan de sal bread with cheese
Enjoy your delicious homemade Filipino Eggplant Omelette!
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