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Tortang talong with rice and banana ketchup.
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5 from 8 votes

Tortang Talong (Filipino Eggplant Omelette)

Tortang talong (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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: Filipino
Servings: 3 omelettes
Calories: 359kcal
Author: Jolina

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
US Customary - Metric

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.
    Eggplants on a grill.
  • 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
    Shallots and garlic in a pan.
  • Add ground pork. Stir and let it brown (about 5-7 minutes).
    ½ lbs ground pork
    Ground pork in a pan.
  • 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
    Bell peppers added to ground pork.
  • Switch to low heat and let the pork mixture simmer for another 2 minutes.
    Ground pork mixture with seasoning.
  • 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).
    Grilled and peeled eggplants.
  • In a small bowl, beat 1 egg.
    3 large eggs
    Beaten eggs on a plate.
  • Put a slice of peeled eggplant into the same bowl and mash with a fork until it's completely flattened and squishy.
    Flattened eggplant in beaten eggs.
  • Add a portion of ground pork and mix to incorporate with the egg and eggplant completely.
    Pork mixture added to eggplant.
  • 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
    Fried eggplant omelette in a pan.
  • Repeat for the rest of your eggplants.

Video

Notes

  1. When slicing the eggplant, slice off the two outer ends so you don't end up with two slices covered in skin.
  2. If using Filipino or Chinese eggplants, you will need 3 and you need to grill them whole.
  3. See post for more tips, FAQs and step-by-step photos.

Nutrition

Calories: 359kcal | Carbohydrates: 4g | Protein: 19g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 107mg | Potassium: 350mg | Fiber: 1g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg