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Tortang Talong or Eggplant Omelette
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5 from 5 votes

Tortang Talong (Eggplant Omelette)

Tortang Talong is an iconic Filipino dish that is healthy and easy to make, even a novice cook can whip it up in no time! This is a great go-to dish for those who are on a budget but are looking for something substantial and satisfying.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian, Filipino
Keyword: eggplant omelette, tortang talong
Servings: 4
Calories: 319kcal
Author: Bebs


  • 4 pieces eggplant - long variety
  • 3-5 tablespoons oil
  • 1 medium onion - chopped
  • 1 clove garlic - minced
  • ½ pound ground pork
  • 4 eggs
  • 1 teaspoon flour
  • salt and pepper


  • Bring a pot of water to boil. Poke small holes in the eggplant and boil for 5 minutes or until cooked. Remove from water and let it cool down a bit before peeling the skins.
  • Cut it into two, lengthwise (stem included). (No need to cut if using small eggplants).Flatten the eggplants using a fork making sure that it is still intact and attached to the stem.
  • Saute garlic and onion in a tablespoon of oil until limp. Add the ground pork and season with salt and pepper. Let it cook, stirring constantly, for 5 minutes or until all pieces are cooked. Remove from heat and set aside.
  • Beat the eggs in a bowl then add the ground pork and flour to the beaten eggs.
  • On a skillet or pan preferably non-stick), heat a tablespoon of oil over medium-low heat. Scoop 2-3 tablespoon of the mixture into the pan, spreading it into a circle enough to cover a piece of the eggplant. Lay the eggplant on top and arrange it that it spreads flat over the egg mixture. Let it cook for 2-3 minutes or until the bottom side is lightly browned. Carefully transfer it to a plate.
  • Add some more oil to the pan if needed, then scoop another 2-3 tablespoon of the mixture and spread like before. Now lay the same eggplant on top of the mixture with the top-side facing down to sandwich the eggplant with the egg mixture. Cook until lightly browned.
  • Repeat this with the rest of the eggplants.
  • Serve while still warm with rice and ketchup as dip.



Make it vegetarian by just simply omitting the ground pork!


Calories: 319kcal | Carbohydrates: 4g | Protein: 16g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 205mg | Sodium: 95mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg