How to make Fried Eggplant Tortang Talong

Growing up with Filipino roots has given me a treasure trove of culinary delights, each with its own story and a special place in my heart. Among these, Tortang Talong, or Filipino Eggplant Omelette, is a dish that stands out for its comforting simplicity and the taste of home it brings to every bite. It's like a warm hug from my heritage, inviting me into a world of flavors that are as rich and welcoming as the culture they come from.

Tortang Talong: The Comfort Food of the Philippines

Tortang Talong is a simple dish that beautifully captures the essence of Filipino cooking. It transforms the humble eggplant into a mouthwatering meal with nothing more than a few eggs, a bit of seasoning, and a little love. The process starts by grilling the eggplants to imbue them with a delicious smoky flavor, then dipping them in beaten eggs before frying them to golden perfection. This method creates a dish that's wonderfully soft on the inside with a delightful crispiness on the outside.


  • 4 Chinese Eggplants,
  • 4 eggs,
  • One tablespoon soy sauce,
  • 1/4 slice of lemon juice,
  • Salt and pepper to taste.


  • Blow torch


  1. Wash eggplants thoroughly and dry, char grill the eggplants using a blow torch and allow to cool before removing the skin.
  2. In a bowl whisk an egg add the eggplant to the bowl and flatten with a fork. Heat up a pan between medium to high heat, add olive oil. Slowly pour in your eggplant. Add salt and pepper.
  3. Once browned on one side flip the eggplant over and season with salt and pepper. Once both sides are cooked, repeat the process with the other eggplants.
  4. To serve, add a 1/4 squeezed lemon to a tablespoon soy sauce and enjoy.

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