Tortang Talong (Filipino Eggplant Omelette)
A simple, comforting egg‑and‑eggplant dish where smoky grilled eggplants are coated in a fluffy egg mixture and pan‑fried to golden perfection, ready in under half an hour.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Grill the eggplants over medium‑high heat, turning occasionally, until the skin is charred and the flesh is soft, about 8 minutes; set aside to cool.
-
Step 2 of 5
When cool enough to handle, peel off the blackened skin and gently mash the flesh with a fork, keeping the stem intact for shape.
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Step 3 of 5
In a bowl whisk the eggs, milk, salt and pepper until just combined; fold the mashed eggplant into the mixture.
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Step 4 of 5
Heat the oil in a large non‑stick skillet over medium heat, pour in the egg‑eggplant batter, and spread gently; cook 3‑4 minutes per side until golden and set.
-
Step 5 of 5
Transfer to a serving plate, slice into wedges and serve immediately with steamed rice or a light soy dipping sauce.
Notes from the kitchen
If fresh eggplants are unavailable, use frozen roasted eggplant; thaw and pat dry before use. Leftovers reheat well in a dry skillet over low heat.
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