Tortang Talong

Filipino Eggplant Omelet

7 ingredients•Prep: 15 mins•Cook: 7 mins

César Pérez

•

May 30, 2025

This Filipino eggplant omelet was voted the world's best egg dish and there's good reason why. Despite its simplicity, tortang talong is complex and comforting with minimal effort. Since the dish is so simple, try to use the best eggs you can find and take extra care when charring the eggplant. Serve with banana ketchup and white rice.

Ingredients (7)

Chinese eggplants(2)
Eggs(3, beaten)
Patis(1 tsp)
Patis is Filipino fish sauce but any variety of fish sauce will work great.
Black pepper(¼ tsp)
Neutral oil(2 Tbsp)
for frying
Banana ketchup
for serving
Jasmine rice(steamed)
for serving

Instructions

Using tongs, place the eggplants (2) directly over a gas flame or under a broiler. Turn occasionally until the skins are completely blackened and blistered, and the flesh is soft and collapsing, about 10–12 minutes. Immediately transfer the charred eggplants to a heatproof bowl and cover tightly with a lid, plate, or plastic wrap. You can also place them in a resealable bag. Let them steam in their residual heat for about 5 minutes to loosen the skin.
Once cool enough to handle, gently peel off the charred skin, keeping the stems attached. Lay each eggplant on a plate and use a fork to flatten it lengthwise into a wide, even paddle shape. In a shallow bowl or dish wide enough to fit a flattened eggplant, beat the eggs (3) with the patis (1 tsp) and black pepper (¼ tsp). Place the flattened eggplants into the egg mixture, spooning some egg over the top to ensure they’re fully coated.
Heat oil (2 Tbsp) in a nonstick or well-seasoned skillet over medium heat. Carefully slide one eggplant with some of the egg mixture into the pan. Cook until golden and set on the bottom, about 3–4 minutes. Flip and cook the other side for another 2–3 minutes. Repeat with the second eggplant, adding more oil as needed. Serve hot over rice with banana ketchup.