Torta is “omelet” and talong is “eggplant,” but this is more like an egg-battered cutlet eaten for breakfast or lunch. The eggplants are heavily charred before they’re battered with egg and panfried, making them smoky and creamy. Sometimes, ground pork or beef is added to the egg, but we often use crab (though that’s optional, too). You can serve tortang talong as a vegetable side as part of a bigger meal, or on its own with a bowl of rice alongside and some fish sauce on top. You can also make this dish if you have any leftover grilled eggplant; it would work perfectly.
Ingredients
2–4 servings
Preparation
Step 1
Preheat the broiler.
Step 2
Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
Step 3
Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
Step 4
Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
Step 5
In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there’s room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
Step 6
When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel–lined plate to drain.
Step 7
Serve hot or at room temperature, with fish sauce.
How would you rate Eggplant Omelet (Tortang Talong)?
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Reviews (13)
Back to TopThis is apparently a simplified modern version of what was a more complex traditional dinner offering of stuffed eggplant, Joe. The original robust version involved preparing a stuffing of ground beef that had been lightly browned and sauteed with the holy trinity in Philippine cooking known as the “ricado” of well-sauteed garlic, onion and tomatoes. The meat stuffing was then piled onto the charbroiled, peeled and flattened eggplant (with stem on to maintain the eggplant’s body integrity), then heavily swathed in a seasoned beaten eggs dipping. You then fried the egg-coated eggplant (stuffed side up) in just a few tablespoons of oil till crisp-browned on the bottom and thereafter deftly flipped the eggplant to brown the stuffed side held together by the egg coating and your spatula. Sumptuously delicious served with fish sauce over freshly cooked rice! P.S. The same ingredients and cooking method produces an even more exhilarating dish when done to a charbroiled peeled hollowed-out whole green pepper. Again served with fish sauce over warm rice, of course.
diwata45
Los Angeles
8/6/2020
Yeah...this isn’t how I make it. No fish sauce? No onions and garlic?
ley112476
Chicago
8/6/2020
I think there is a step missing in this recipe? It seems after you peel the eggplants you should cut them into ?? something like what the picture looks like? This step is not in here or obvious. And how in the world do you get crab to stick once you flip it?
moldrewes
Northern California
5/17/2020
My wife is Filipino and truly, this recipe reminds her of Tortang Talong back home. We usually go back every year but with this Covid virus... there is not travel soon. So I made her this dish... she loved it!!!
jcoz
Sydney/Australia
4/18/2020
Yum! Can’t wait to try. I envision sautéed spinach and buratta on hot eggplant.
miriamlynn
Delray Beach,Fl
8/25/2019
So simple, yet a distant departure from ‘same old same old!’ We steamed swiss chard, added brown rice and made a quick sauce with lime juice, fish sauce, chili paste and soy sauce. Delicious! We did split the eggplant in half before dipping in egg - the eggplants just tear in half easily once peeled - and that definitely helped flatten them and make them more omelet-friendly.
nikujaga
Boston, MA
2/18/2019
So simple & customizable! Instead of fish sauce or hot sauce, I served with roasted green beans tossed in kimchi - the kimchi provided a great flavor blast while the roasted beans provided a nice crunch contrast to the soft eggplant. Make sure to flatten the eggplant pretty well before frying. I only gently pushed it down &, while still delicious, it ended up being slightly more like french-toasted eggplant than an eggplant omelet.
Anonymous
Washington DC
2/17/2019
Really good. Smoky and comforting. Only had Italian eggplant but it worked fine. Perhaps more moisture.
oliveoil62
Bellingham, WA
2/9/2019
Love this recipe and the slew of Filipino recipes! I grew up eating variations of these... plain, with minced meat and even diced potatoes. Never though with lump crab. And the best thing... with a side of Filipino banana ketchup!
cteody1761
IL
2/9/2019
Is it me, or does anyone else "see" a hen in the process of pecking food in the pic they've used .. 🤔
dvb1969
L.I.N.Y.
10/31/2018
I am a big fried eggplant fan but this sounds even better...cannot wait to try...and, appears fast and easy...and with the eggs and no sugar appears to be a protein, healthy breakfast. THANKS!
johnyfox
BAYOU CHICOT, LA.
10/25/2018
A filipina friend gave me this recipe a couple years ago. I char the eggplants over a gas burner - they smell really nice. The resulting omelet is delicious! I usually put ketchup and/or hot sauce on it.
jansan1
Orange County, CA.
9/6/2018
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