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Tortang Talong

Tortang talong is a Filipino eggplant omelette made with eggplant, eggs, fish sauce, pepper and oil. This eggplant omelette heavily charred eggplant enveloped in egg batter and then pan-fried to perfection and is low in calories but will make you full and satisfied when served with hot rice and banana ketchup!


Eggplant and egg might be two of the most affordable ingredients you can find at the market. If you have these ingredients in your pantry, I have the perfect dish just for you.

Tortang talong is one of the dishes that is truly close to my heart. I usually use my eggplants as meat alternatives when trying out no-meat dishes. These eggplant dishes are all lovely but the classic tortang talong will forever be my go-to food and my favorite.

Tortang talong is very handy if you want a sumptuous eggplant dish but you’re in a hurry. The simplicity of this dish is what it makes it wonderful. Eggplants are usually added in a dish as an enhancer but in tortang talong, the eggplant took the spotlight. Dip this in some banana ketchup and it is heaven in every bite.

The word “torta” is a Spanish term which means flat cake and “talong” is the Tagalog term for eggplant. Here in the Philippines, torta may be anything added to a seasoned egg batter which is then fried. Some of the most popular types of torta are tortang talong, dilis, sayote, pork, beef, fish and many more. If you have leftover meat and vegetables and you haven’t think of a new dish for them, you can simply chop them into small bits, put them in beaten eggs, fry, and then boom! Instant new dish!

If you have been an avid fan of Yummy Kitchen, you’ll notice a lot of eggplant recipes here. Although some people may say it’s bland, this tortang talong recipe will change your mind. Try it to prove it!


Unlike other omelettes, the preparation for tortang talong is a bit unique but is super easy!

Traditionally, the eggplant are grilled before anything else. I you have less time available, you can choose to boil, grill or bake your eggplants. In this way, we can remove the skin easier. I choose to go with tradition and always grill my eggplants. Aside from the added smoky flavor, grilling can be done on the stove! Just put a wire mesh above your stove and roll the eggplants until all the skin are scorched. Make sure to hold them in the stalk to avoid your hands from burning.

The next step is to remove the eggplant skin. We do this while the eggplant is HOT. If you let the eggplant cool a bit before doing this, the skin will stick again to the flesh, making it hard to remove. I dip my fingers in water every time I do this. It cools my hands a bit, making the heat bearable.

Keep in mind that the stalk should always be intact throughout the process. Make a slit at the center of each eggplant and open them using a fork. Be careful not to shred the eggplant. We do this to make it easier to spread it in the egg later and also to release some heat inside the eggplant.

Dip the eggplant in beaten egg. For every eggplant, use 1 egg (unless your eggplant is super long). Fry the eggplant and egg until golden brown on both sides. Use the stalk to flip the eggplants easier. The tortang talong is done and now ready to serve.

I like my tortang talong dipped in ketchup and served with a lot of hot rice. I’ve also tried using it as a burger patty and it tastes great! You can try that too. Happy cooking!

Tortang Talong

Course: Filipino Recipes, Vegetable Recipes




  • 3 pieces eggplant

  • 3 large eggs

  • salt or fish sauce to taste

  • black pepper to taste

  • oil (for frying)


  • Grill, boil or bake your eggplant to remove the skin easier. To grill, place a wire mesh above your stove and place your eggplants. Roll them gently to grill all parts. Transfer to a plate.
  • Peel the eggplant skin while it is still hot. Dip your hands in water once in a while to handle the heat.
  • Open the eggplants using two forks. Remove any damage or black seeds if any.
  • Crack an egg in a shallow plate and season with salt and pepper. Add one eggplant and flatten it more using a fork to coat with the eggs well. Do these steps with the rest of the ingredients. Use 1 egg for every eggplant.
  • Heat some oil in a pan using medium heat. Add the egg-soaked eggplant and spread it. Pour the rest of the eggs. Cook until golden brown. Flip to cook the other side.
  • Transfer the tortang talong to a paper towel to drain excess oil.
  • Put the tortang talong in a serving plate and serve with some hot steaming rice and your favorite dipping sauce! Enjoy!

Paano Magluto ng Tortang Talong (TAGALOG)


  • 3 piraso ng talong
  • 3 malalaking itlog
  • asin o patis
  • durog na paminta
  • mantika (pangprito)


  1. Ihawin, pakuluan o i-bake ang mga talong para mas mabilis matanggal ang balat. Para ihawin, maglagay ng wire mesh sa ibabaw ng kalan at ilagay ang mga talong. I-roll ang mga ito para maihaw ang lahat ng parts. Ilipat sa isang pinggan.
  2. Balatan ang mga talong habang mainit pa. Isawsaw sa tubig ang mga kamay paminsan-minsan para mas kayanin ang init ng bagong ihaw na talong.
  3. Buksan ang mga talong gamit ang dalawang tinidor. Alisin ang itim na buto kung meron.
  4. Magbati ng itlog sa isang pinggan at budburan ng asin at paminta. Ilagay ang isang talong at i-flatten para mas malagyan ng itlog. Gawin ang mga steps na ito sa iba pang ingredients. Sa kada talong, gumamit ng isang itlog.
  5. Magpainit ng mantika gamit ang katamtamang apoy. Ilagay ang mga talong at i-spread. Ilagay ang natitirang itlog at lutuin hanggang maging golden brown. Baliktarin para maluto ang kabilang side.
  6. Ilipat ang mga tortang talong sa paper towel para maalis ang sobrang mantika.
  7. Ilagay ang mga tortang talong sa serving plate. Ihain kasama ng mainit na kanin at ng iyong paboritong dip. Enjoy!
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