Stay up to date by subscribing below

Filipino Tortang Talong (Aubergine/Eggplant Omelette)

Around the World in 80 Eggs, day 18

This might just be one of my favourite egg recipes in this series! Tortang Talong, which literally translates to "eggplant omelette" in Tagalog, is a Filipino breakfast and lunch staple. The combination of smoky, charred aubergine mashed up and fried with eggs creates a flavour-packed, simple dish that’s incredibly satisfying and easy to customise to your personal preference.

Since learning about it, I’ve made two versions: one with garlicky minced pork and one without. Both were delicious, but the addition of pork really levels up the dish, making it filling and protein-rich.

Regardless of using meat or not, the key here is that beautifully charred aubergine - its smokiness, mixed with the savouriness of oyster sauce and the sweetness of fresh tomatoes, is SO good. If you’re an aubergine lover, this one is for you!

Servings
Feeds
2
Prep Time
10
mins
Cook Time
10
mins

Hey, I'm Verna!

I'm a content creator and influencer with a passion for Asian-inspired recipes, travelling, and restaurant reviews. Over the years, I've managed to accumulate hundreds of thousands of followers on Instagram and TikTok, and I'd like to think I've become a trusted source for culinary inspiration and travel recommendations for many.
Follow me for more!

About this recipe

Filipino cuisine has a way of transforming everyday ingredients into something unforgettable, and Tortang Talong is the perfect example of this.

This eggplant omelette is a Filipino breakfast and lunch favorite that combines smoky, charred eggplant with fluffy eggs, and it’s as customizable as it is delicious. Whether you add minced pork for extra protein or opt for a vegetarian version, Tortang Talong is sure to become a staple in your kitchen.

This dish’s flavor profile is rich and complex, thanks to the eggplant’s smokiness, the subtle sweetness of tomatoes, and the umami punch from oyster sauce and soy sauce.

Best served with a side of white rice or even on its own with a dash of banana ketchup, and for my vegetarian friends, feel free to skip the pork. The flavours of the eggplant and seasonings are more than enough to carry the dish. Either way, I highly recommend you trying this!

How to Char an Eggplant

If you have a gas hob, then directly place the eggplant on the flame, turning it regularly with tongs. The skin should be blackened and blistered.

If you don't have a gas hob, you can char the eggplant by using an oven or a broiler. To do this, preheat your oven to around 450°F (230°C), place the eggplant directly on the oven rack or a baking sheet, and roast until the skin is charred and the flesh is soft, about 30-40 minutes. Alternatively, you can use a broiler for a similar effect, positioning the eggplant close to the heat source and turning it occasionally to ensure even charring.

Ingredients

  • 1 aubergine aka eggplant, charred. I did this on my gas stove
  • 2 eggs, beaten
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp oyster sauce
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 100g pork mince (optional)
  • 100g tomato, minced chopped
  • 1 tbsp light soy sauce

Pair it with

Instructions

1. Char the aubergine:

Start by stabbing the aubergine all over with a pork to piece through the skin. This will help it char more evenly. Charring the aubergine will give it that signature smoky flavour. If you have a gas stove, it’s super easy - just place the aubergine directly on the flame and turn it occasionally with some metal tongs until the skin is completely blackened and blistered. This should take about 5-10 mins depending on the size of aubergine used.

Alternatively, you can roast it in the oven at a high temperature until charred. Once done, allow it to cool fully while you prepare the rest of the steps.

2. Prepare the pork filling (optional if vegetarian)

In a frying pan, heat a little oil over medium heat. Add the minced garlic and onions, and sauté until fragrant and soft. Then, toss in the pork mince and cook until browned. Add the chopped tomatoes, soy sauce, and a dash of oyster sauce. Stir well and cook for about 5-7 minutes until the pork is fully cooked through. Set aside.

If not using pork, simply sauté the garlic, onions, and tomatoes with the sauces, following the same steps.

3. Combine with the eggs:

In a bowl, beat the eggs and season with salt and black pepper.

4. Peel and flatten the aubergine and dip into the egg mixture

Take the cooled aubergine and carefully peel off the skin. Now slice it down the middle but not cut through the stem as this helps to hold it together while you flatten the aubergine. Scrape the flesh with a fork and then dip it into the beaten eggs, pressing down on the flattened parts ensuring it's fully coated and absorbs the egg.

5. Fry to cook

Heat some oil over medium heat. Lay the aubergine flat into the pan, spoon the pork mince (or sautéed veggies) evenly across the eggplant. Pour more of the beaten egg over the top and gently push any egg mixture that's on the side towards the centre to seal it all together.

Cook for about 5 minutes each side, or until both sides are golden brown and cooked through. Flip it carefully by using the stem to help you to avoid breaking the eggplant.

6. Serve:

Once cooked, remove from the pan and serve hot. You can enjoy it with a side of white rice or on its own as a tasty omelette. Banana ketchup is recommended but some soy sauce and ketchup also work great.

Tips:
  • Charring the aubergine gives this dish its smoky flavour, so make sure the skin is thoroughly blackened before peeling. You can cover it in a bowl to help make removing the skin even easier.
  • You can swap the pork for other proteins like minced chicken or beef if preferred.
  • Make sure the eggs and pork mixture evenly cover the aubergine so that each bite is packed with flavour.

FAQ

1. Can I make Tortang Talong without meat?

Absolutely! Tortang Talong is just as delicious without the pork. Simply skip the minced pork and sauté the garlic, onions, and tomatoes with soy sauce and oyster sauce.

This vegetarian version still captures all the smoky, savoury flavours of the eggplant.

2. Can I use a different type of protein?

Yes, you can swap the minced pork for other proteins like minced chicken, beef, or even tofu for a plant-based alternative. Each option will bring its own unique flavour, but the eggplant remains the star of the dish.

3. Can I make Tortang Talong ahead of time?

While this dish is best enjoyed fresh, you can prepare the eggplant and pork filling in advance. Store them separately in the fridge, then assemble and fry the Tortang Talong when you’re ready to eat.

4. What should I serve with Tortang Talong?

Tortang Talong is often served with a side of white rice, making it a hearty meal. You can also enjoy it with a simple dipping sauce like soy sauce or banana ketchup for added flavour.

Video demonstration

Leave a comment

Like this recipe?

This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!