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Tortang Talong (Eggplant Omelet) Recipe


  • 2 to 4 talong eggplants, average size
  • 2 to 3 eggs beaten
  • salt and pepper to taste
  • oil for frying


  • Broil eggplants until tender (the skins are charred and blister appears).
  • Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
  • In a bowl, beat the eggs and season with salt and pepper.
  • In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering theeggplant onto the heated oil.
  • Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.