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Plate with two browned tortang talong halves, rice, lime wedges, greens, and a small cup of sauce on an orange surface. A fork and napkin are beside the plate.
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5 from 11 ratings

Easiest Tortang Talong (Step By Step)

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfasts, Main Dishes
Cuisine: Filipino
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: Filipino Eggplant, Filipino Eggplant Omelet, Filipino Eggplant Omelette, Tortang Talong
Diet: Dairy-Free, Gluten-Free, Vegetarian
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 1 serving
Author: Sarah Bond

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.
    A perfectly roasted tortang talong rests on a white plate, set against a vibrant orange background.
  • 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).
    Against an orange backdrop, a whole cooked banana sits serenely on a white plate, reminiscent of the presentation seen in traditional tortang talong dishes.
  • 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.
    A peeled, overripe banana lies spread open on a white plate, reminiscent of a tortang talong, set against an orange background.
  • 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.
    A baked tortang talong half rests gracefully in a white rectangular dish, surrounded by a vibrant yellow liquid, all placed on an orange surface.
  • Serve: Serve warm, optionally pairing with rice, soy sauce, and greens.
    A cooked fish rests in a black frying pan, reminiscent of tortang talongs rustic charm, against an orange surface.

Video

Notes

If using an Italian eggplant, cut it in half lengthwise before cooking, then broil cut side down.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 28.3g | Protein: 11g | Fat: 10.3g | Saturated Fat: 2.1g | Cholesterol: 186mg | Sodium: 235mg | Potassium: 1128mg | Fiber: 16.2g | Sugar: 14.2g | Calcium: 73mg | Iron: 2mg
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