Tortang talong is a Filipino eggplant omelette: smoky, tender eggplant is flattened, dipped in beaten egg, and pan-fried until the edges turn golden. It is commonly served with rice and a dipping sauce, and home cooks vary the seasonings and add-ins to suit their kitchens.
Ingredients
- 4 medium Asian eggplants, about 2 lb (900 g) total; Italian eggplants work too, but may need longer to soften
- 4 large eggs, about 7 oz (200 g) without shells
- ½ tsp fine salt (3 g), plus more to taste
- ¼ tsp ground black pepper (0.5 g)
- 3 tbsp neutral cooking oil (45 ml), such as canola or vegetable oil, divided
- 2 medium tomatoes, about 10 oz (280 g), sliced, for serving
- 2 tbsp soy sauce (30 ml) or Filipino spiced vinegar (30 ml), for serving; use either or offer both
Instructions
- Heat the broiler and prepare the eggplants. Set an oven rack about 6 inches (15 cm) below the broiler and heat the broiler to high. Rinse and dry the eggplants. Prick each one several times with a fork so steam can escape, taking care not to pierce it all the way through. Arrange them on a foil-lined, rimmed baking sheet. The foil makes cleanup easier, since the skins can release liquid as they roast.
- Broil until smoky and collapsed. Broil the eggplants for about 25 minutes, turning them with tongs every 5 minutes so the skins blister on several sides. They are ready when the skins are charred in patches and the flesh feels very soft when gently pressed with tongs. If an eggplant is still firm, give it another few minutes; larger fruit can take longer. Transfer them to a plate and let them cool for 10 minutes, until comfortable to handle. If you do not have a broiler, cook them over a gas burner on medium, turning frequently with long tongs until the skin is blistered and the inside soft; work carefully and keep the kitchen ventilated.
- Peel and flatten. When the eggplants are cool enough to handle, peel off the loosened skin, leaving the stem attached. A few small flecks of skin are fine and add a little smoky flavor. Put one eggplant on a plate and gently press the flesh with a fork into a fan shape, keeping it attached to the stem. Flatten it to roughly ½ inch (1 cm) thick so egg can coat it and it cooks evenly. Repeat with the remaining eggplants. If an eggplant has many seeds, you can remove a few, but there is no need to scrape out all the flesh.
- Season the eggs. Beat the eggs in a wide, shallow dish with the salt and pepper until the yolks and whites are fully blended. A dish wide enough to hold one flattened eggplant makes dipping easier. Lay an eggplant in the beaten egg and turn it gently to coat both sides. Let excess egg drip back into the dish before frying; a heavy pool of egg can make the edges cook unevenly.
- Pan-fry in batches. Heat 1½ tablespoons (22 ml) oil in a large nonstick or well-seasoned skillet over medium heat. Carefully lift two coated eggplants into the pan, stems pointing toward the edge if that helps them fit. Cook for about 3 minutes per side, until the egg is set and golden in spots. Transfer to a plate. Add the remaining 1½ tablespoons (22 ml) oil and fry the other two eggplants in the same way, adding any leftover beaten egg around them if desired. Avoid crowding the pan; if your skillet is small, cook one at a time and allow a little extra time. The egg mixture in each omelette must reach 160°F (71°C); USDA FSIS lists this as the safe minimum temperature for egg dishes, so check the thickest egg-covered area with a food thermometer.
- Serve warm. Taste a small edge and add a pinch of salt if needed. Serve the tortang talong with rice, sliced tomatoes, and soy sauce or vinegar for dipping.
Tips
- Choose eggplants that will fit your pan. Medium Asian eggplants are long and relatively slender, so they flatten into a neat omelette. If using large globe eggplants, roast them until very soft, then split each one lengthwise and use the halves as individual portions. Their flesh is thicker and may need extra broiling time.
- Make sure the flesh is soft before peeling. Charred skin alone does not mean the eggplant is cooked through. The center should be yielding all the way along its length; undercooked flesh is harder to flatten and can taste firm rather than creamy. Use tongs to turn it, and do not hold it with your hands while it is hot.
- Keep the skillet at medium heat. High heat can brown the egg before the coating sets, while a pan that is not hot enough can leave the omelette oily. If the egg begins browning very quickly, lower the heat. Add a little oil between batches if the skillet looks dry.
- Use the dipping sauce you enjoy. Soy sauce is an easy pantry option. Filipino spiced vinegar, often called sukang maasim or spiced suka depending on the style, brings a sharper, tangier contrast; plain cane or rice vinegar with a little minced garlic and chili is a practical substitute. It will not have exactly the same flavor as a seasoned Filipino vinegar.
Serving Suggestions
Serve tortang talong hot or warm with steamed white rice, which makes a simple meal of the eggplant and its crisp egg coating. Put sliced tomatoes and a small dish of soy sauce or vinegar on the table so everyone can add them as they like. A spoonful of banana ketchup is another familiar-style condiment option, while a mild vinegar dip keeps the plate bright and tangy. For a larger spread, pair the omelettes with sautéed greens, garlic rice, or another vegetable side.
For a tidy plate, leave the stem on and serve one whole flattened eggplant per person. For a more casual meal, cut each omelette into strips and share them family-style. The eggplant softens as it sits, so serving soon after frying gives the best contrast between the tender center and freshly cooked egg.
Variations
Add ground meat: For a heartier version, cook about ½ lb (225 g) ground pork or beef with a little garlic and onion in a separate skillet until fully cooked, then drain excess fat. Add a spoonful over the eggplant before folding or serve it alongside. Ground pork and ground beef should reach 160°F (71°C), checked with a food thermometer. If the meat is added to the omelette, make sure the egg also reaches its safe temperature.
Add aromatics to the egg: Stir 1 tablespoon (10 g) finely sliced scallions or 1 small minced garlic clove (about 3 g) into the beaten eggs. Keep additions finely chopped so the egg coating can set around the eggplant. A tablespoon of minced onion is also good, though larger pieces can make the omelette harder to turn.
Use a different cooking method: If you do not have a broiler or gas burner, roast the pricked eggplants on a foil-lined tray at 450°F (230°C) until collapsed and tender, turning once. This usually takes about 30–40 minutes depending on their size and your oven. Roasting gives a soft, mellow flavor with less pronounced char than broiling or flame-roasting, but the recipe still works well.
Make smaller portions: Cut a large roasted eggplant into two sections before flattening, or use smaller eggplants and fry them individually. Add enough beaten egg to coat each piece, and keep the portions modest so they are easy to flip without tearing.
Storage and Reheating
Refrigerate leftover tortang talong within 2 hours of cooking. Store it in a covered container in the refrigerator for 3–4 days. The egg coating will lose some crispness as it sits, but the eggplant remains tender. Keep rice and dipping sauces in separate containers where possible.
For the best texture, reheat the omelette in a lightly oiled skillet over medium-low heat, turning once, until hot throughout. You can also warm it in a 350°F (175°C) oven on a baking sheet. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. A microwave works for convenience, but it tends to soften the egg coating. Freezing is possible in an airtight container for up to 2 months, though the thawed eggplant may be softer and release moisture. Thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Do I have to char the eggplant?
Charred skin is a convenient way to loosen the peel and add a smoky note, but the key is cooking the flesh until it is fully soft. A broiler, gas burner, or hot oven can all do that. An oven-roasted eggplant will taste less smoky, while a gas flame usually gives more direct char; peel away the burned skin before flattening.
Can I prepare the eggplant ahead?
Yes. Roast, cool, and peel the eggplants up to a day ahead, then cover and refrigerate them. When ready to cook, flatten them, dip them in freshly beaten egg, and fry. Keeping the eggplant separate from the egg until frying helps prevent the coating from becoming watery or soaking in unevenly.
Why does my tortang talong fall apart?
The eggplant may be too wet, insufficiently flattened, or handled before the egg has set. Let the peeled eggplant drain briefly if it has released a lot of liquid, press it gently into a broad shape, and use a thin, wide spatula to turn it. Medium heat gives the coating time to firm before you flip.
Can I make it without a nonstick skillet?
Yes. A well-seasoned cast-iron or carbon-steel skillet works; preheat it over medium heat and use enough oil to lightly coat the cooking surface. A stainless-steel pan can also work, but make sure the oil is hot before adding the eggplant and wait until the egg releases easily before turning it.
What is the best eggplant substitute?
There is no exact substitute for the soft, distinctive flesh of eggplant in this dish. Long Asian eggplants are especially easy to flatten, but Italian eggplants work well too. Zucchini can be cooked and dipped in egg, but it has more moisture and a different texture, so the result is a variation rather than tortang talong in its usual form.
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).