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Tortang talong
If you’ve never had tortang talong, imagine this: whole eggplants charred until the flesh is smoky and impossibly silky, flattened out, dipped in beaten egg with sautéed aromatics, and pan-fried until golden and crispy on the outside. It’s essentially an eggplant omelet, and it’s one of the most satisfying things you can eat for breakfast, lunch, or dinner. In the Philippines, this is everyday food — the kind of thing your lola makes without a recipe because she’s made it a thousand times.
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My version adds perilla leaves (shiso) to the egg mixture, which gives it this herby, slightly minty complexity that plays beautifully against the smoky eggplant. Served with steamed rice and your favorite sauce — banana ketchup if you’re doing it right — it’s the kind of meal that feels like a warm hug.
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Charring the eggplant is where the magic happens
Don’t be shy with the broiler. You want the skin completely blackened and blistered — when you poke the eggplant with a fork, it should feel like it might collapse. That char is where all the smoky flavor lives. About 15-20 minutes under a hot broiler, turning once, will get you there. The flesh inside should be so soft it practically melts when you flatten it with a fork. Keep the stem attached — it becomes the handle, and it looks beautiful on the plate.
The egg coating needs to be golden and crispy
Beat the eggs well and stir in the sliced perilla leaves. When you dip the flattened eggplant in the egg mixture, make sure every bit of flesh is coated. Pour any remaining egg right over the top in the skillet — it should sizzle immediately when it hits the hot oil. Fry for 3-4 minutes per side until the egg is deeply golden brown and crispy at the edges. The contrast between the crispy egg exterior and the smoky, creamy eggplant inside is everything.
Sauce it up: The classic move is banana ketchup with steamed rice. But it’s also incredible with garlic mayo, sriracha aioli, or a simple vinegar and soy sauce dip. Make all of them and let everyone choose their own adventure.
Watch Me Make This Recipe:
@carmeninthegarden What should I make for him next!? 🇵🇭 Brunch time! Making Tortang Talong (Eggplant Omelette) with fresh eggplants & herbs from my garden. 🍆🌿 Don’t have a grill? Broil it! 🙌 Link in bio for the recipe and more garden-to-table ideas. Sign up for my newsletter! 💌💡 #TortangTalong #GardenToTable #Filipino ♬ original sound – Carmen in the Garden
Tortang Talong with Fresh Herbs and Garlic
| Prep: 10 | Cook: 25 | Total: 35 |
Classic Filipino eggplant omelet with charred, smoky eggplant dipped in herb-flecked beaten eggs and pan-fried until golden and crispy. Served with steamed rice and your choice of sauce for the ultimate comfort brunch.
Ingredients
Tortang Talong
- 2 large eggplants
- 4 large eggs, beaten
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 holy moly peppers or 1/2 jalapeño, minced
- 5–7 large perilla (shiso) leaves, sliced into thin ribbons
- Salt and pepper to taste
- 2 tablespoons neutral oil, for frying
For Serving
- Steamed rice
- Banana ketchup, garlic mayo, or hot sauce of your choosing
Instructions
Char the Eggplant
- Turn your oven broiler to high and position a rack about 6 inches from the heat. Prick each eggplant all over with a fork — this prevents them from bursting — and place on a foil-lined baking sheet.
- Broil for 15-20 minutes, turning once halfway through, until the skin is completely blackened and blistered and the flesh feels soft and collapsing when you press it with tongs. The kitchen should smell deeply smoky. Remove and let cool until you can handle them comfortably.
- Carefully peel off the charred skin — it should slip right off. Gently flatten each eggplant with a fork, fanning the flesh out while keeping the stem intact as a handle. The flesh should be silky and almost translucent.
Sauté the Aromatics
- While the eggplant cools, heat a splash of oil in a skillet over medium heat. Add the minced onion, garlic, and peppers. Cook for 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant but not browned. Transfer to a plate and let cool slightly.
Fry the Tortang Talong
- Beat the eggs in a shallow bowl and stir in the sautéed aromatics, sliced perilla leaves, salt, and pepper. The mixture should be fragrant and flecked with green.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Dip each flattened eggplant into the egg mixture, coating the flesh thoroughly on both sides.
- Lay the coated eggplant in the hot skillet and pour any remaining egg mixture over the top. Fry for 3-4 minutes per side until the egg is deeply golden brown and crispy at the edges — you should hear a steady, confident sizzle the entire time. The edges will get lacy and crunchy.
Serve
- Transfer to a plate and serve immediately with steamed rice and your choice of dipping sauce. Eat while the outside is still crackling-crisp.
Notes
- Perilla leaves: Also called shiso or sesame leaves, these add a minty, herbaceous note. If you can’t find them, Thai basil or regular basil are good substitutes with a different but equally delicious flavor.
- Holy moly peppers: These are mildly spicy garden peppers. Substitute with half a jalapeño (seeds removed for less heat) or a few dashes of your favorite hot sauce stirred into the eggs.
- Charring alternatives: If you don’t want to use the broiler, you can char the eggplant directly over a gas burner flame using tongs, or grill them outdoors for even more smokiness.
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