Tortang Talong, a Filipino eggplant omelette, is a dish that embodies the rich flavors and traditions of Filipino cuisine. This humble yet flavorful dish is perfect for breakfast or lunch, providing a burst of smoky, savory goodness with every bite. In this recipe, we’ll guide you through the steps to create this beloved Filipino classic. It’s a testament to resourcefulness, as it was crafted using readily available ingredients. The smoky, charred flavor of the grilled aubergine combined with the richness of eggs and other seasonings quickly made this dish a Filipino favorite. Today, it remains a popular comfort food, cherished for its simplicity and unforgettable taste.
Servings
Serves 1
Prep time
15 Minutes
Cooking time
30 Minutes
Total time
45 Minutes
Ingredients
1 aubergine (also known as eggplant)
1-2 eggs
1 tsp soy sauce or fish sauce
A pinch of black pepper
1 tsp sesame seeds
To serve:
Cooked rice
Fresh spring onions
Directions
Step 1: Grill the Aubergine
Begin by brushing the aubergine with a touch of oil. You can use a long and thin Asian aubergine if available; otherwise, a regular aubergine will work just as well. Grill the aubergine until the skin is nicely charred. You can do this in an oven for about 25 minutes or, for a more authentic touch, roast it over an open flame.
Step 2: Peel and Cool
Allow the grilled aubergine to cool slightly. Once it’s at a manageable temperature, peel the skin while keeping the stem intact. This step is vital for the signature Tortang Talong appearance.
Step 3: Prepare the Egg Mixture
In a bowl, beat the eggs and combine them with the soy sauce (or fish sauce), a pinch of black pepper, and sesame seeds. Mix these ingredients well.
Step 4: Dip and Coat
Gently dip the peeled aubergine into the egg mixture, ensuring it’s thoroughly coated. The sesame seeds will add a delightful crunch and a burst of flavor.
Step 5: Pan-Fry
Heat one tablespoon of neutral vegetable oil in a frying pan over medium heat. Once the pan is hot, add the egg-coated aubergine. Pour any extra egg mixture over the aubergine in the pan. Allow it to pan-fry for a few minutes on each side until it turns a beautiful golden color.
Step 6: Serve
Serve your Tortang Talong on a bed of rice. Sprinkle some additional sesame seeds and garnish with fresh spring onions. For an extra kick, you can spoon over some chili oil for a deliciously spicy twist.
Serving Suggestions
Tortang Talong is best enjoyed hot and fresh. Serve it over a bed of cooked rice, which complements the smoky and savory flavors wonderfully. Garnish the dish with fresh spring onions for a touch of color and an extra layer of freshness.