Spice up mundane breakfasts with a delicious Filipino brunch that satisfies vegetarians & carnivores! This easy Tortang Talong, or Filipino Eggplant Omelette, is a cheap & easy breakfast that comes together with only 6 ingredients - & in 20 minutes or less!
Tortang Talong, or Filipino Eggplant Omelet, is a classic Filipino breakfast dish made of 2 ingredients - eggplant (talong) & eggs (or "torta" referring to the omelet). Roasted eggplant, peeled, & dipped in seasoned eggs & cooked until tender. It's a simple & inexpensive breakfast that serves the comfort of home.
I grew up eating Tortang Talong on weekends or (even better!) breakfast for dinner hehe. Since my mom didn't enjoy eating meat all the time, my sister & I grew up eating some vegetarian dishes like this Filipino eggplant omelet that ALWAYS hit the spot.
It's SUPER easy to make & you could even do a full spread of Filipino brunch this weekend! Serve it up with Adobo Fried Rice for guests who want a bit of meat. Or, wrap it in soft fluffy eggs to make Adobo Fried Rice Omelets -these are made to impress!
Wash is down your delicious Filipino food with ice cold Melon Juice with bits of fresh cantaloupe! And for dessert?? Warm & cozy cups of Taho or refreshing Mango Graham Float perfect for summer!
All the ingredients are super inexpensive & delicious way to feed a crowd - without breaking the bank! Okay, let's get eatin- err, I mean cooking!
Jump to:
❤️ Recipe Highlights
- 20-Minute Meal: No need to spend all morning in the kitchen to create a Healthy Meal in Under 30 Minutes!
- Vegetarian Friendly: Our fam living that plant-based life deserve a delicious meal too! And this humble eggplant omelet is an easy Vegetarian recipe that serves up a comforting plate of home.
- 6 Simple Ingredients: Transform a handful of Pantry Staples into a delicious breakfast!
🥘Tortang Talong Ingredients
This Filipino Eggplant Omelet recipe is made with 6 simple ingredients and comes together in just 20 minutes. Here's what you'll need!
- Eggplant: Eggplants are a great source of nutrients & antioxidants that help reduce cholesterol & blood sugar levels. For this eggplant omelet, use Asian eggplants that are long & thin, such as Chinese or Japanese eggplants. You can grab them at Asian & local grocery stores. I sometimes find it at local grocery stores too, especially during eggplant season!
- Soy Sauce: Instead of salt, I'm using soy sauce for a little extra umami - yum!
- Eggs: Eggs are full of high protein & healthy fats! Ideally, use large eggs for this eggplant omelet recipe, otherwise, if you only have smaller eggs, you may need to use more.
- Banana Ketchup (optional): Totally optional but if you want to enjoy this Tortang Talong the Filipino way, I highly recommend it with banana ketchup (the way I ate it as a kid... & even now as an adult lol). It's much sweeter with a consistency similar to sweet & sour sauce vs American ketchup, which is tangier with a thicker consistency. Jufran is one of the most popular brands, which you can find at Asian markets or even some local grocery stores in the Asian/international section. I grabbed mine from Walmart & was MIND BLOWN they had it!
See recipe card for quantities.
🔪 How to Cook Tortang Talong
Cooking this Filipino eggplant omelet has 3 main parts: roasting the eggplant, seasoning beaten eggs, & cooking them together as an omelette on the stove. Let's get into it!
Step 1: Prep eggplant by poking holes into the eggplant using a fork. This will allow steam to release while cooking. Roast eggplant either on the stovetop or oven. Stovetop is my favorite! I also cover the oven method in the recipe card below.
Place eggplants on a gas burner on medium heat, then once charred, use tongs to flip & allow to char again. Repeat until the eggplant flesh is tender & skin is evenly charred.
Step 2: Place eggplants in a heat-proof bowl then cover in plastic wrap for 5-10 minutes. The steam will help make the eggplant skin easier to peel!
After cooling, carefully peel the eggplant skin but KEEP THE STEM. That'll be handy later 🙂 Set eggplant aside.
Step 3: In the meantime, lightly whisk together eggs and soy sauce in a large bowl. Then, toss in onions and garlic, & combine well. Set aside.
Step 4: Use a fork to gently smash eggplant so it's evenly flattened. Set eggplant aside.
Step 5: Carefully dip grilled eggplants into the beaten egg mixture.
Step 6: Heat a large pan over medium high heat with a little oil. Once hot, carefully slide eggplant onto the pan, working in batches if needed. Spoon extra egg mixture on any gaps, then allow to cook for 2-3 minutes, or until edges are golden brown & set.
Step 8: To flip the Tortang Talong, use tongs to hold the stem and spatula to carefully flip the omelet. Cook for another 2-3 minutes, or until egg is cooked through.
Step 4: Remove from heat & serve over hot rice with banana ketchup (for a full Filipino breakfast)! Enjoy 🙂
👩🏽🍳 Key Tips
- Picking Ripe Eggplants: For the best flavor & texture, use ripe eggplants for this Filipino recipe! Look for eggplants that are spotless, shiny, & heavy. The eggplant should be firm when you gently press against it and the greener the stem, the fresher the eggplant!
- Easily Remove Eggplant Skin: Charring eggplants create a smoky flavor and make it easier to peel the skin. Turn them often to evenly blacken the eggplant on all the sides. Remove them from heat, place in a bowl, and cover with plastic wrap to steam for about 10 minutes. The steam helps soften the eggplant skin to easily remove. You can use this technique for other roasted veggies (like roasted bell peppers) too!
- Key Tips for Flipping: Before flipping the eggplant omelet, use a wooden spatula to make sure the bottom of the omelet is loose to make flipping easier. Then, use tongs to hold the stem and spatula to flip the omelet. It gets easier with practice!
💭 Recipe FAQs
Store any leftover eggplant omelet in an airtight container in the fridge for up to 4 days.
To reheat, cover with a paper towel and heat in the microwave until warm.
The name tortang talong means "eggplant omelette"; from a suffixed form of torta ("omelette" or "flat cake"), and talong (eggplant). The name is sometimes shortened to tortalong.
Yes, is a popular Filipino dish made of eggplant (or talong in Tagalog) and eggs.
In Tagalog, "talong" means eggplant and "torta" refers to the omelette.
Eggplant Omelette is a popular Filipino dish from the Philippines made of roasted eggplant and seasoned eggs. It's a delicious and budget-friendly meal done in 15 minutes!
🥗 More Easy Filipino Recipes You'll Love!
Let's Get Cooking!
For drool-worthy step-by-step videos, follow along @MikhaEats on Instagram & Tiktok - and don't forget to tag @MikhaEats for a chance to be featured!
Tortang Talong (Filipino Eggplant Omelet)
Ingredients
- 2 Chinese eggplants
- 3 large eggs
- 3 teaspoons soy sauce
- ½ small onion diced
- 4 teaspoons garlic minced
- Freshly cracked black pepper
- banana ketchup optional, for serving
Instructions
- Use a fork to poke the eggplant a few times on each side to allow steam to release. Then, roast eggplant either on the stovetop or oven:
- Stovetop: Place eggplant on the gas burner and turn heat to medium. Once the eggplant is charred, use tongs to flip, then allow eggplant to char again. Repeat the process until it’s evenly cooked charred and the eggplant has turned tender.
- Oven: Place baking racks on a baking tray, then place the eggplant on top rack. Broil or bake at 500 F until the skins are turned dark, then flip. Once the flesh has become tender, remove from oven. Every oven works differently, especially broilers, so keep a close eye since cooking times vary.
- Place eggplant in a heatproof bowl or plate, then cover in plastic wrap and allow to cool for 5-10 minutes. The steam helps soften the eggplant skin to easily remove.
- In the meantime, lightly beat eggs and soy sauce in a large bowl, then add the onions, garlic, and black pepper until well combined. Set aside.
- Carefully remove the eggplant skin but KEEP THE STEM. The stem will be helpful when you flip the eggplant. Use a fork to gently mash and flatten the eggplant into an even layer. Be careful not to mash the eggplant so it stays intact.
- Dip the eggplant into the egg mixture, then set aside.
- Heat a large pan on medium-high with a little oil. Carefully slide the eggplant onto the pan, working in batches if needed to prevent overcrowding. Drizzle more of the egg mixture until any gaps in the omelet are filled. Cook for 2-3 minutes, or until the edges are set and the bottom of the omelet is set and light brown. Use tongs and a spatula to carefully flip the eggplant omelet, then cook for another 2-3 minutes, or until the eggs are cooked through. Remove from heat then repeat the process for any remaining eggplant.
- Serve with fresh hot rice and banana ketchup or garlic vinegar. Enjoy!
Notes
- Chinese Eggplant: Chinese eggplants are long and thin compared to Italian eggplants. You can easily find them at Asian markets & sometimes even at local grocery stores in the refrigerated section. Choose the ripe eggplants for the best flavor. If you're unsure how to pick ripe eggplants, check the the blog post above for key tips!
- Soy Sauce: I'm using regular soy sauce for its saltiness.
- Easily Remove Eggplant Skin: Charring eggplants create a smoky flavor and make it easier to peel the skin. Turn them often to evenly blacken the eggplant on all the sides. Remove them from heat, place in a bowl, and cover with plastic wrap to steam for about 10 minutes. The steam helps soften the eggplant skin to easily remove. You can use this technique for other roasted veggies (like roasted bell peppers) too!
- Key Tips & Storage: Check the blog post above for step-by-step photos, key cooking & storage tips!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
Leave a Reply