Tortang talong (or Filipino eggplant omelette) brings together the smokey, sweet taste of grilled eggplant and the umami-rich flavor of ground pork omelette. Easy to make and delicious! Usually eaten for breakfast, also great for lunch and dinner.
(Add beef tapa and chicken tocino for an amazing Filipino breakfast spread.)
Eggplant is such a versatile vegetable. You can put it in stews, soups and lasagna. You can roast it, grill it or make it into dips.
Today we’re making a Filipino favorite — tortang talong.
Let’s get to it.
What is it
Eggplant omelette (tortang talong in english) is a favorite breakfast dish of many Filipinos.
We don’t chop the eggplants up and throw them in with scrambled eggs like how you would a Spanish omelette.
Instead, tortang talong is made with grilled eggplant that is then squished and flattened, topped with ground pork and beaten eggs, then fried. It’s delicious.
(Miso aubergine is another unique and delicious way to cook eggplant!)
How to make tortang talong
There are 3 steps to making this tortang talong recipe (you can find the tortang talong ingredients list in the recipe card at the bottom of this article).
Grill eggplants
First you need to grill your eggplants. We usually just use a stovetop grill though grill outside if the weather is nice!
Take each eggplant and drizzle with olive oil on both sides. Grill until they’re soft.
Ground pork
While that’s happening (it takes about 15 minutes on each side to grill the eggplants), get to cooking your ground pork (ground turkey, chicken and beef can work too).
Sauté garlic and shallots in vegetable oil until the garlic is crispy (but not burnt) and the shallots are translucent.
Then add your pork and cook until brown.
Add your bell peppers and seasonings.
Allow this mixture to simmer for a few minutes then remove from heat and divide into 3 portions.
Put them together
The eggplants should be ready by now.
Remove from the grill and allow to cool. When they’re cool enough to handle, peel the skin off (if they don’t come off easily, you need to grill them some more).
In a bowl, beat 1 egg.
Put a peeled eggplant into the same bowl.
Mash with a fork until it’s completely flattened and squishy.
Add a portion of ground pork and mix to incorporate with the egg and eggplant completely.
Carefully slide off the eggplant from the bowl into a skillet with oil and cook on medium heat until it’s golden brown (about 2 minutes) before flipping and cooking for another 2 minutes.
Repeat for the rest of your eggplants.
Expert tips
Easy, right? Here are some tips for the best Filipino eggplant omelette every time.
- Grilling eggplant. When grilling the eggplants, it’s important to grill until the skin is almost black. This ensures the insides are soft and the skin is easy to peel off once it cools.
- Using the stem. If using Filipino or Chinese eggplant, don’t cut off the stem because it helps you flip the omelette in one piece when frying.
- Seasoning. Make sure to season your ground pork mixture well. The eggplant itself doesn’t have a lot of flavor. You can also add in your favorite things, like chopped ham or diced mushrooms. And if you can’t find Old Bay, you can just omit that.
(Love eggplants? Make some eggplant involtini!)
Recipe FAQs
Traditionally, tortang talong is made with Filipino or Chinese eggplants — long, skinny and light purple. They have thinner skin making them perfect for grilling.
If you can’t find those, you can use other eggplant varieties such as the Globe or Italian eggplant (like in the photos).
You will just need to slice the raw eggplant to make it easier to grill, and adjust your grilling time.
This recipe is for tortang talong with giniling (ground meat) but you can absolutely make it with just beaten eggs.
If you’re not able to grill the eggplants, you can tenderize them by boiling until soft, or broiling in the oven until charred.
Filipinos usually serve tortang talong with fried rice and a side of vegetables.
Ketchup, specifically banana ketchup, is the dipping sauce of choice.
But you can also serve it on its own, with a side of potatoes, or with bread.
Keep leftovers covered in the fridge. They should keep up to 3 days.
More Filipino cuisine
Looking for more Filipino dishes to try? Check these out:
We love making tortang talong and not just for breakfast! It’s filling, protein packed and delicious.
Did you make Filipino eggplant omelette? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Tortang Talong (Filipino Eggplant Omelette)
Equipment
Ingredients
- 1 pc Globe or Italian eggplant (about 1 lb/450 g) sliced into 3 pieces lengthwise (see notes)
- 2 tbsp olive oil
- 3 cloves garlic minced
- ⅛ cup chopped shallots
- ½ lbs ground pork
- ¼ cup chopped red bell pepper
- ⅛ tsp Old Bay seasoning optional
- Salt and pepper to taste
- 3 large eggs
- canola or vegetable oil for cooking
Instructions
- Take each eggplant slice and drizzle with olive oil on both sides.1 pc Globe or Italian eggplant (about 1 lb/450 g), 2 tbsp olive oil
- Grill (we use a stovetop grill) until soft, mushy and translucent in several places (about 10-15 minutes on each side). Don't worry about having pretty grill marks – you'll see why later.
- While the eggplants are grilling, cook your pork. Using a medium-sized skillet on medium heat, sauté garlic and chopped shallots in about a tablespoon of canola oil until the garlic turns brown (not burnt) and the shallots transparent.3 cloves garlic, ⅛ cup chopped shallots
- Add ground pork. Stir and let it brown (about 5-7 minutes).½ lbs ground pork
- Add chopped red bell pepper. Stir for another 2 minutes to allow the flavors to incorporate. Add Old Bay seasoning, if using, and salt and pepper to taste.¼ cup chopped red bell pepper, ⅛ tsp Old Bay seasoning, Salt and pepper to taste
- Switch to low heat and let the pork mixture simmer for another 2 minutes.
- Remove from heat and equally divide into 3 portions. Set aside.
- Let’s go back to the eggplants. Once they are properly grilled and allowed to cool so they’re not too hot to handle, peel the remaining skin off the edges (if they don’t easily come off, you need to grill them some more).
- In a small bowl, beat 1 egg.3 large eggs
- Put a slice of peeled eggplant into the same bowl and mash with a fork until it's completely flattened and squishy.
- Add a portion of ground pork and mix to incorporate with the egg and eggplant completely.
- Carefully slide off the eggplant from the bowl into a skillet with oil on medium heat and cook until it's golden brown (about 2 minutes) before flipping and cooking for another 2 minutes.canola or vegetable oil for cooking
- Repeat for the rest of your eggplants.
Video
Notes
- When slicing the eggplant, slice off the two outer ends so you don’t end up with two slices covered in skin.
- If using Filipino or Chinese eggplants, you will need 3 and you need to grill them whole.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
STEVE S.
Jolina, I made this recipe for our dinner tonight. I used four long eggplants and instead of ground pork, I cooked it using ground lamb meat. It turned out very delicious and everyone in my family enjoyed it. Nothing was left. Next time I make this recipe, I will use ground beef or ground chicken.
.
Thank you for a wonderful recipe and thank you for a lovely website.
Jolina
Hi Steve! Happy to hear you and your family liked it. Lamb sounds like a wonderful variation. We’ve never tried that so you’ve given us a new eggplant omelette goal 🙂 Thanks for your kind words too. Have a lovely week!