Tortang Talong (Filipino Eggplant Omelette)

Introduction

Tortang Talong is a beloved Filipino dish made with smoky roasted eggplants dipped in a savory egg batter, pan-fried until golden. It’s simple, hearty, and pairs perfectly with rice and a drizzle of soy sauce.

Ingredients

• 2–3 medium eggplants

• ¼ small onion, minced

• 2–3 cloves garlic, minced

• 1 small red pepper, sweet or spicy, diced

• 2–3 eggs

• 1 tbsp soy sauce

• Pinch of salt

• Cooking oil

• Optional: Korean or savory pancake mix with water for thicker batter

• Scallions for garnish

• Rice for serving

Steps

1. Wrap eggplants in foil and roast at 400°F for 15–20 minutes until soft but not mushy. Cool and peel skin, leaving stems intact.

2. Sauté onion, garlic, and peppers for a few minutes. Combine with eggs, soy sauce, salt, and optional pancake batter.

3. Heat oil in a frying pan. Flatten peeled eggplants with a fork. Dip into egg mixture on both sides and place in hot pan.

4. Pour extra batter over the top, shaping around eggplant with spatula. Cook until golden, flip, and cook other side.

5. Slice, serve over rice, garnish with scallions.