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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Filipino Tortang Talong (Smoky Eggplant Omelette) · Cooking Culmination

Discover / Filipino

Editorial sample recipeFilipinobeginnervegetariangluten-freedairy-free

Filipino Tortang Talong (Smoky Eggplant Omelette)

Name: Filipino Tortang Talong (Smoky Eggplant Omelette)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 4 whole Chinese eggplants, long and slender; 4 whole large eggs; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbsp vegetable oil; 1 medium Roma tomato, finely diced; 2 tbsp fresh scallions, chopped

Charred long eggplants flattened and dipped in lightly seasoned eggs, then pan-fried into a crispy, tender omelette.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Filipino Tortang Talong (Smoky Eggplant Omelette)

AI illustration

Ingredients

Servings

4 whole Chinese eggplantslong and slender
4 whole large eggs
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
3 tbsp vegetable oil
1 medium Roma tomato, finely diced
2 tbsp fresh scallions, chopped

Allergen information

This recipe contains or may contain:

egg
eggs

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Char-Peeling

Roasting whole vegetables directly over extreme heat to scorch outer skin, making it peel off easily while imparting smokiness.

Instructions

Step 1: Broil whole eggplants under direct heat for 12 minutes, turning occasionally until skin is charred and flesh feels completely soft.
Step 2: Transfer eggplants to a broad dish, cover tightly with foil for 5 minutes to steam, then peel off blackened skin leaving stems intact.

Step 3: Place peeled eggplants onto a clean cutting board and press firmly with a fork to flatten into wide fan shapes.

Step 4: Whisk eggs, garlic powder, salt, and black pepper together in a wide shallow bowl until completely uniform.

Step 5: Heat vegetable oil in a non-stick skillet over medium-high heat.

Step 6: Dip each flattened eggplant into the egg mixture until fully saturated, sliding carefully into the hot skillet.

Step 7: Spoon remaining egg mix over top of each eggplant and cook for 3-4 minutes per side until golden crisp.

Step 8: Drain omelettes briefly on paper towels and garnish with diced tomato and chopped scallions before serving.

Cooking tips

Leave the stem attached to make handling and flipping the tender eggplants much easier in the pan.
Prick the skin with a fork before broiling to prevent internal steam buildup.
Original home-cooking adaptation inspired by Filipino; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.