Tortang Talong (Crispy Charred Filipino Eggplant Omelette with Garlic Rice & Banana Ketchup) – Authentic Philippines Recipe
Smoky charred eggplant dipped in beaten eggs and pan-fried until golden and lacy at the edges.
- Country of Origin
- 🇵🇭 Philippines (Southeast Asia, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Whole purple eggplants charred smoky and flattened like fans, Whisked farm eggs and diced tomatoes, Garlic fried rice, Garlic, Scallions
Ingredients for Tortang Talong (Crispy Charred Filipino Eggplant Omelette with Garlic Rice & Banana Ketchup) (4 Servings)
- 1.25 lbs (or 2.5 cups) whole purple eggplants charred smoky and flattened like fans, prepped into bite-sized pieces
- 1.5 cups whisked farm eggs and diced tomatoes, washed and trimmed
- 1 cup garlic fried rice
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Philippines seasoning (scallions, sea salt, sweet-spicy tomato dip)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add whole purple eggplants charred smoky and flattened like fans and whisked farm eggs and diced tomatoes along with scallions, sea salt, sweet-spicy tomato dip, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with garlic fried rice and serve straight from the skillet.