📝 About This Recipe
Tortang Talong is a beloved Filipino comfort food that transforms the humble eggplant into a smoky, silky masterpiece. By charring long purple eggplants over an open flame, the flesh becomes incredibly tender and infused with a deep wood-smoke aroma before being flattened and fried in a seasoned egg wash. It is a rustic, soul-satisfying dish that perfectly balances the earthy sweetness of the vegetable with the rich, savory crispness of a golden omelet.
🥗 Ingredients
Main Ingredients
- 4 pieces Chinese or Japanese Eggplants (long, slender variety works best)
- 4 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Sea Salt (plus more for seasoning the eggplant)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 4 tablespoons Neutral Oil (canola, vegetable, or grapeseed oil)
Aromatics & Seasoning
- 2 cloves Garlic (finely minced)
- 2 stalks Green Onions (thinly sliced)
- 1/2 teaspoon Fish Sauce (Patis) (for an extra umami boost)
For Serving
- 1/2 cup Banana Ketchup (the traditional Filipino accompaniment)
- 2-4 cups Steamed White Rice (warm jasmine rice)
- 1 tablespoon Soy Sauce (optional dip)
- 2 pieces Calamansi or Lime (for a bright citrus finish)
👨🍳 Instructions
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1
Wash the eggplants thoroughly and pat them dry with a paper towel. Leave the green stems intact as they serve as a 'handle' during the cooking process.
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2
Prick the skin of the eggplants in a few places with a fork to prevent them from bursting while roasting.
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3
Char the eggplants: Place them directly over a medium gas flame on your stovetop. Use tongs to turn them frequently until the skin is completely blackened and blistered, and the flesh feels very soft (about 5-8 minutes). Alternatively, broil them in the oven for 15-20 minutes, turning once.
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4
Once charred, place the hot eggplants in a bowl and cover with plastic wrap for 5 minutes. The steam will help loosen the skin.
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5
Carefully peel away the charred skin under a light stream of cool water or simply with your fingers, keeping the stem attached. Pat the peeled eggplant dry.
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6
Place the peeled eggplant on a flat plate. Using a fork, gently press down and mash the flesh to flatten it out into a fan shape, ensuring it remains attached to the stem.
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7
In a shallow wide bowl, whisk the eggs with salt, black pepper, minced garlic, half of the green onions, and the fish sauce until well combined and slightly frothy.
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8
Heat 1-2 tablespoons of oil in a large non-stick skillet over medium heat.
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9
Dip one flattened eggplant into the egg mixture, coating both sides thoroughly. Let it soak for a few seconds to absorb the egg.
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10
Carefully slide the eggplant into the hot skillet. Pour a little extra egg mixture over the top to fill in any gaps.
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11
Fry for 2-3 minutes until the bottom is golden brown and set. Using a wide spatula, carefully flip the eggplant over.
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12
Fry the other side for another 2 minutes until golden and crisp. Repeat with the remaining eggplants, adding more oil to the pan as needed.
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13
Drain the omelets on a wire rack or paper towels to maintain crispness.
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14
Garnish with the remaining green onions and serve immediately while hot and fragrant.
💡 Chef's Tips
For the best flavor, always char the eggplant over an open flame; the smoky notes are essential to an authentic Tortang Talong. Don't over-mash the eggplant; you want it flat enough to hold the egg but thick enough to maintain its creamy texture. If you find the eggplant is too watery after peeling, gently squeeze it or pat it very dry so the egg adheres better. To make it a heartier meal, you can sauté ground pork (giniling) first and mix it into the egg batter before dipping the eggplant. Always use a non-stick pan to ensure the delicate egg coating doesn't tear when you flip it.
🍽️ Serving Suggestions
Serve with a side of sweet and spicy Banana Ketchup for the classic Filipino experience. Pair with hot, fluffy Jasmine rice and a side of salted duck eggs with sliced tomatoes. A cold glass of calamansi juice or iced tea perfectly cuts through the richness of the fried omelet. For an extra kick, provide a dipping bowl of soy sauce with crushed bird's eye chilies and a squeeze of lime. Serve alongside a simple mung bean soup (Ginisang Monggo) for a complete and traditional Filipino dinner.