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Tortang Talong (Eggplant Omelette)

Tortang Talong is a delicious Filipino dish made out of eggplant and eggs. Eat it with a side of rice and banana ketchup for a great breakfast!
Course Breakfast, Main Course, Side Dish
Cuisine Filipino
Keyword breakfast, dinner, eggplant, Filipino, lunch
Prep Time 5 minutes
Cook Time 16 hours
Servings 1
Cost $1.72


  • 1 eggplant ($1.50)
  • 1 egg ($0.17)
  • salt ($0.01)
  • oil ($0.04)


  • Preheat broiler. Place eggplant on a baking sheet and broil for 15-20 minutes, turning 2-3 times.
  • Once the eggplant is blackened and soft, remove from heat and allow to cool on a plate. In a bowl, beat an egg and sesason with salt.
  • When the eggplant is cooled, peel and discard the eggplant skin. Using a fork, gently flatten the eggplant down.
  • Pour the beaten egg over the eggplant. Press down with the fork so that the eggplant absorbs some of the liquid.
  • Lightly oil a frying pan and heat on medium-high heat. Transfer the eggplant egg mixture to the pan, pouring any excess egg on top. Cook for 2-3 minutes until golden brown on the bottom, then gently flip to brown the other side.
  • Drain tortang talong on paper towel-lined plate. Serve with rice.


Chinese or Japanese eggplants are most commonly used to make tortang talong, but you can cut an Italian eggplant into thirds, lengthwise. 
You can cook onions, garlic, beef, or pork before adding your eggplant egg mixture.