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Enjoy something different this weekend with a tortang talong (aka Filipino eggplant omelet) for brunch! This delicious omelet has only 5 ingredients and is ready in under 30 minutes. Plus, we have super easy step-by-step instructions to make your life more enjoyable!
save this recipe!Weekend Brunch Essential
What better way to highlight the Filipino eggplant variety than by using it in the most popular Philippines-inspired eggplant recipe – tortang talong! A tortang talong is a Filipino eggplant omelet that’s made with only 5 ingredients and can be served with rice, greens, and soy sauce.
Today, we’re making a basic vegetarian version that requires ingredients you probably have in your pantry. With their slightly sweeter flavor than other eggplant variations, Filipino eggplants are perfect for omelets.
It’s a great way to indulge in a filling morning meal while sneaking in the veggies! You can even serve it for lunch or dinner with another Filipino favorite like veggies in coconut milk.
Reader rating
“Worked like a charm! I used Italian eggplants and your tip worked out well. […] So good! Thanks for the recipe! I miss my grandmas cooking and she used to make this for me all the time, I just never knew how to make it until now!” —Jess
Here’s What You’ll Need
- Eggplant: The first ingredient is a Filipino eggplant variety. You’ll have the best luck finding this veggie at an Asian supermarket! It can be swapped with an Asian or Italian eggplant if desired, but note that a true tortang talong uses the Filipino version.
- Egg: Next, you will need 1 large egg to create an egg wash.
- Oil: 1 teaspoon of oil will be used to sauté the eggplant.
- Seasonings: Finally, use 1 clove of minced garlic and some salt and pepper when sautéing the eggplant to add extra flavor.
Making This Omelet Is So Simple
Step 1: Broil The Eggplant
Score the outside skin of the eggplant with a knife to allow steam to escape, then place the eggplant on a baking sheet and set it on an upper rack. Broil for about 15 minutes until it’s blackened and soft for a perfectly smoky flavor.
Step 2: Steam The Eggplant
Carefully transfer the hot eggplant to a large Ziploc baggie and seal it shut. Let it steam for about 5 minutes, then peel the skin off.
Step 3: Create The Egg Wash
In a large shallow dish, whisk together the egg, salt, and pepper until the egg whites and yolk are well combined.
Step 4: Squish The Eggplant
Gently flatten the eggplant to be about ¼-inch thick, then dip it in the beaten eggs mixture.
Step 5: Sauté The Eggplant
Heat the oil in a large sauté skillet over medium heat. Add the garlic and cook for one minute, then add the eggplant until it’s done on both sides.
Step 6: Serve and Garnish The Omelet
Serve your tortang talong immediately while warm, paired with your favorite sides and toppings.
Using Different Eggplants
While you can use Italian or Asian eggplants in a tortang talong, I recommend sticking with the Filipino eggplant to keep it as authentic as possible. The taste is incredible! However, I know it can be tricky to find a Filipino eggplant, so one of the subs will work just as well.
If you choose the latter, I recommend cutting the eggplant in half lengthwise before cooking and then broiling it with the cut side down.
More Eggplant Excellence
Easiest Tortang Talong (Step By Step)
Ingredients
- 1 filipino eggplant, can sub Asian or Italian eggplant*
- 1 large egg
- Pinch of salt and pepper
- 1 tsp oil, 5 mL
- 1 clove garlic, minced
Instructions
- Broil: Set oven to broil. Score the outside skin of the eggplant all over to allow steam to escape during cooking. Place the eggplant on a baking sheet and set on an upper rack. Broil for about 15 minutes, or until the outside is blackened and eggplant is soft, turning the eggplant often to evenly cook.
- Steam: Carefully transfer hot eggplant to a large ziploc baggie and seal shut. Let sit for about 5 minutes to steam (this will help the skin come off easily).
- Prep: In a large shallow dish, whisk together egg, salt, and pepper until egg whites and yolk are well combined.
- Squish: Remove eggplant from the bag and peel off the skin. Using a fork, gently flatten the eggplant so that it's about ¼ inch thick. Dip both sides of the eggplant in the egg.
- Saute: Heat oil in a large saute pan over medium heat. Add garlic, cooking for a minute, then add eggplant. Cook until slightly browned on both sides and egg is cooked through.
- Serve: Serve warm, optionally pairing with rice, soy sauce, and greens.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
i sliced an eggplant thin and dehydrated it into chips tasted good with tuna dip or salsa
I think the recipe is great. I made it, forgot the garlic and added Korean hot pepper but not enough. I had more egg than eggplant but slid it into the pan anyway, then kept swirling it till I could flip it without destroying it in the process. Served with white rice and chili crisp, soy sauce… three 😋 😋😋 up
So happy to hear it, Chris! Enjoy! 😀
What temperature should I set for broiling step?
About 500F! 😀
Hello, my sister shared this recipe with me. I had never heard of this dish. I made it for breakfast this morning with an Italian eggplant since that’s what I had on hand. It turned out delicious! The combo of the slightly crispy, slightly soft eggplant with the rice and salty shoyu was so good! Thank you.
Yay! I’m so happy to hear you liked it, Danni! 😀
Worked like a charm! I used Italian eggplants and your tip worked out well. I also seasoning the eggs after the fresh garlic started jumping around everywhere and it worked out better to put garlic powder directly into the eggs. I also put some eggs on the pan and put the dipped eggplant immediately on it so I could have egg cover each side a bit more. I added some ginger and white pepper to one batch and cobanero peppers and Urfa chili to the other. So good! Thanks for the recipe! I miss my grandmas cooking and she used to make this for me all the time, I just never knew how to make it until now!
I’m so happy you loved the recipe, Jess! 😀
I made this: Served on rice. and topped with Hot Crispy Oil. So delicious.
So happy to hear you liked it, Joz! Enjoy! 😀
Definitely in the top ten Filipino recipes. So masarap and easy. I had talong till I lived in the Philippines. I am hosting a Filipino dinner next week Pancit Bihon, Chicken Adobo, Lumpia, Fried Rice, Turin, Flan but a different version on a cake.
I want my guest to experience the total Filipino food culture so I am adding Talong. It is one of my favorite things and I miss about the Philippines
I won’t be making lechon this time maybe next
I am fortunate enough to have lived in the Philippines and got the experience you can’t with a vacation.
Oh yeah my #1 thing I miss are the people. No where else had more kind and loving people who make you feel like family
Salamat