This Tortang Talong Recipe brings together roasted eggplant, eggs, and savory ground pork for a flavorful Filipino omelet that’s easy to make and absolutely delicious. Perfect with rice and a side of dipping sauce!
Growing up in a Filipino household, Tortang Talong was always a staple on our dinner table. It wasn’t just a meal; it was a ritual. My mom would roast the eggplants over an open flame, the smell filling the kitchen with a smoky aroma that made my stomach growl in anticipation. I’d sit there, watching as she carefully peeled off the charred skin, flattening each eggplant like a pro.
Of course, my job? Beating the eggs. A crucial task, I’d tell myself, even though I’d somehow always manage to spill some. And let’s not even talk about my first attempt at flipping the eggplant in the pan—let’s just say it looked more like scrambled eggs than an omelet.
But that’s what makes this dish so special—it’s simple, forgiving, and packed with homey flavors. Whether you’re eating it with garlic rice for breakfast or as a quick lunch, Tortang Talong never disappoints. And when you add a flavorful pork mixture? Even better.
Why You’ll Love This Tortang Talong Recipe?
- Simple & affordable – Just a handful of pantry staples, and you’ve got a satisfying meal.
- Packed with flavor – Smoky eggplant, rich eggs, and savory pork? Chef’s kiss.
- Versatile – Perfect for breakfast, lunch, or dinner (or, let’s be honest, a midnight snack).
- Customizable – Keep it classic or load it up with extra toppings like cheese or chili flakes.
- Meal-prep friendly – Make ahead, store, and reheat for a quick and easy meal anytime.
Ingredient Notes:
Every ingredient in Tortang Talong plays a role in making this dish ridiculously good. Here’s why:
- Eggplants (Talong) – The star of the dish! Look for small to medium-sized eggplants—they cook faster and absorb flavors beautifully.
- Eggs – The binding agent that holds everything together. Plus, they add richness and make the omelet fluffy.
- Ground Pork – Adds a hearty, savory twist. You can swap it out for chicken or keep it vegetarian by using tofu crumbles.
- Onion & Garlic – The holy grail of Filipino cooking. Sautéing these first enhances the overall depth of flavor.
- Oyster Sauce – A little umami magic that ties everything together. No oyster sauce? Soy sauce works too!
- Vegetable Oil – For frying. Helps get that perfect golden-brown crust.
- Salt & Pepper – The MVPs of seasoning. Don’t skip ‘em!
How To Make Tortang Talong?
Step 1: Roast the Eggplants
This step is where all the magic happens. Roasting the eggplant gives it that smoky flavor that makes this dish so special.
Preheat your oven to 350°F (175°C). Use a knife to poke 5-6 small holes around each eggplant—this prevents them from bursting. Place them directly on the oven rack and roast for 40 minutes to 1 hour, until they’re soft and slightly deflated.
For an even smokier flavor, you can grill them over an open flame instead. Once cooked, let them cool completely before peeling off the skin. Flatten each eggplant with a fork until it resembles a wide teardrop shape, then season with salt and pepper.
Step 2: Cook the Pork Mixture
Now for the filling! Heat 2 tablespoons of oil in a skillet over medium heat. Sauté chopped onions and minced garlic for 3-5 minutes until fragrant.
Add the ground pork, breaking it up with a spatula. Cook for 10 minutes until browned, then stir in oyster sauce for that deep, savory flavor. Drain any excess oil, then set the pork aside.
Step 3: Prep the Egg Mixture
Want To Save This Recipe?
In a small bowl, beat 1 egg—this will be for dipping the eggplants before frying. In a separate larger bowl, beat the remaining 3 eggs and mix them with the cooked pork.
Step 4: Fry the Tortang Talong
Heat 2 tablespoons of oil in the same skillet over medium heat. Dip one flattened eggplant into the single beaten egg, ensuring it’s fully coated. Place it in the pan, then spoon about 1/4 of the pork-egg mixture on top.
Cook for 3 minutes, letting the bottom set before drizzling a little extra egg mixture on top. Carefully flip it over, cooking for another 1.5 minutes or until golden brown.
Repeat with the remaining eggplants.
Step 5: Serve and Enjoy!
Tortang Talong is best served hot, with steamed white rice and your favorite dipping sauce—banana ketchup, soy sauce with calamansi, or even spiced vinegar.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap cooked tortang talong in plastic wrap and freeze for up to 2 months.
- Reheating: Warm in a skillet over medium heat for 2-3 minutes per side, or microwave for 30-40 seconds.
Variations and Substitutions:
Want to switch things up? Here are some fun ideas:
- Cheesy Tortang Talong – Add shredded cheese before flipping for a melty, gooey twist.
- Seafood Version – Use flaked tuna or shrimp instead of pork for a lighter alternative.
- Spicy Kick – Toss in chopped chilies for a little heat.
- Meat-Free Option – Swap the pork for mushrooms or tofu crumbles for a vegetarian take.
What to Serve with Tortang Talong?
- Garlic Rice – The ultimate pairing! Because, let’s be real, everything’s better with garlicky goodness.
- Ensaladang Talong – A fresh, vinegar-based eggplant salad for a tangy contrast.
- Sinigang – The sourness of this Filipino soup balances the richness of the omelet.
- Dipping Sauce – Try banana ketchup, soy sauce with calamansi, or spiced vinegar.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Roast the eggplants and cook the pork mixture in advance. When ready to serve, just dip and fry!
What if I don’t have oyster sauce?
Soy sauce works as a great substitute! You can also add a tiny pinch of sugar for balance.
Do I have to roast the eggplant?
Roasting gives the best flavor, but you can boil or steam them if you’re in a rush.
And there you have it—a classic Tortang Talong Recipe that’s simple, flavorful, and incredibly satisfying. Whether you’re making this for the first time or it’s a family favorite, it’s a dish that always hits the spot.
Now tell me—how do you like your Tortang Talong? Do you go classic or add your own twist? Let’s chat in the comments!
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Keep the Flavor Coming – Try These:
Tortang Talong Recipe
Ingredients
For the Eggplant Base:
- 4 small eggplants
- 1 pinch of salt and black pepper to taste
- 4 tablespoons vegetable oil divided
For the Pork Mixture:
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 pound ground pork
- 2 tablespoons oyster sauce
For the Egg Mixture:
- 4 eggs divided
Instructions
Roast the Eggplants
- Preheat the oven to 350°F (175°C). Using a knife, pierce 5-6 small holes around each eggplant to prevent bursting. Place the eggplants directly on the oven rack and roast for 40 minutes to 1 hour, or until they are soft and easily pierced with a fork.
- Once cooled, gently peel off the skin and flatten each eggplant using a fork to create a broad, teardrop shape. Sprinkle with salt and black pepper to enhance the flavor. Alternatively, the eggplants can be grilled over an open flame for a smokier taste.
Prepare the Pork Mixture
- In a skillet over medium heat, heat 2 tablespoons of vegetable oil. Add the chopped onion and minced garlic, sautéing for 3-5 minutes until fragrant.
- Add the ground pork and cook for approximately 10 minutes, breaking it apart with a spatula until fully cooked. Stir in the oyster sauce for added depth of flavor. Remove from heat and allow the pork mixture to cool slightly.
Prepare the Egg Mixture
- In a small bowl, beat 1 egg to be used for dipping the eggplants. In a separate bowl, beat the remaining 3 eggs and mix them with the cooked pork mixture until well combined.
Fry the Tortang Talong
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Dip each flattened eggplant into the single beaten egg, ensuring full coverage. Carefully place the eggplant in the pan, then spoon approximately 1/4 of the pork-egg mixture over the top.
- Cook for 3 minutes until the bottom is set and golden. Drizzle a small amount of the remaining beaten egg over the top before gently flipping. Cook for another 1.5 minutes on the other side.
- Repeat this process with the remaining eggplants.
Serve and Enjoy
- Transfer the cooked Tortang Talong to a serving plate. This dish pairs perfectly with steamed white rice and a dipping sauce such as banana ketchup, soy sauce with calamansi, or spiced vinegar.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
