Filipino Tortang Talong (Eggplant Omelet with Herb Butter)

About This Recipe

Tortang talong is a classic Filipino breakfast dish: whole eggplants are charred directly over a flame until the skin blisters and the flesh turns silky and smoky, then peeled, flattened, dipped in beaten egg, and pan-fried like a flat omelet. The char from grilling is what defines the dish -- it's not simply eggplant cooked in egg, but smoky eggplant wrapped in a thin, tender egg coating. The technique requires patience at the grilling stage: the eggplant needs to cook until fully collapsed and soft all the way through, with the skin properly blackened, which usually takes 8-10 minutes of turning over direct flame or a hot burner. Once peeled and flattened (keeping the stem intact is traditional, used as a handle), it's dipped whole into egg and fried in a hot pan until golden. A final pat of herb butter melted over the top while it's still hot adds richness that plays well against the smokiness. Served with rice and a side of vinegar-garlic dipping sauce or ketchup, tortang talong is inexpensive, smoky, and a genuine Filipino breakfast comfort food.

Ingredients

Serves 6

• 2long Asian eggplants
• 3eggs(beaten)
• 0.5 tspsalt
• 0.25 tspblack pepper
• 2 tbspoil
• 2 tbspbutter
• 1 tbspchopped parsley or chives
• 1 clovegarlic(minced, for the butter)
• 2 tbspvinegar(for dipping sauce)
• 1 clovegarlic(minced, for dipping sauce)

Instructions

1. 1

   Char the eggplant

   Grill or roast eggplants directly over a burner flame or under a broiler, turning occasionally, until the skin is fully blackened and the flesh is soft, 8-10 minutes.

2. 2

   Peel and flatten

   Once cool enough to handle, peel off the charred skin, keeping the stem attached. Gently flatten the flesh with a fork, keeping the shape roughly intact.

3. 3

   Season the egg

   Beat eggs with salt and pepper.

4. 4

   Dip and fry

   Heat oil in a pan over medium heat. Dip each flattened eggplant into the beaten egg, coating both sides, then fry 2-3 minutes per side until golden.

5. 5

   Make the herb butter

   While frying, melt butter with minced garlic and chopped parsley in a small pan until fragrant, about 1 minute.

6. 6

   Finish and serve

   Drizzle the hot herb butter over the fried eggplant omelets. Serve with a simple garlic-vinegar dipping sauce and rice.

Variations

• •

  Add ground pork mixed into the egg for a heartier tortang talong.

• •

  Skip the herb butter for a more traditional plain version, and serve with plain vinegar-garlic sauce.

• •

  Char the eggplant on a charcoal grill for a smokier flavor than a stovetop burner gives.

Storage

Best eaten fresh and hot. Leftovers keep refrigerated for 1 day but lose their delicate texture; reheat gently in a dry pan.

Frequently Asked Questions