📌 Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 2
Ingredients
- 2 large eggplants (talong) – Choose firm, deep purple ones for best results.
- 2 large eggs – Preferably free-range for a richer taste.
- ½ tsp salt – Adjust to taste.
- ¼ tsp black pepper – Freshly ground for better aroma.
- ½ tsp garlic powder (optional) – Adds depth of flavor.
- ¼ cup cooking oil – Golden Fiesta or Baguio Oil work well for frying.
Directions
Step 1: Grill the Eggplants
- Using an open flame or stovetop burner, roast the eggplants until the skin is charred and soft, turning occasionally for even cooking.
- Once done, let them cool slightly, then peel off the blackened skin while keeping the stem intact.
- Flatten each eggplant with a fork, spreading it out into an oval shape.
Step 2: Prepare the Egg Mixture
- In a bowl, beat the eggs with salt, black pepper, and garlic powder (if using).
- Dip the flattened eggplants into the beaten eggs, ensuring they are well-coated.
Step 3: Fry the Tortang Talong
- Heat oil in a pan over medium heat.
- Carefully place one coated eggplant in the pan, pouring a little extra beaten egg on top.
- Fry for 2-3 minutes per side or until golden brown and crispy on the edges.
- Repeat for the second eggplant.
Step 4: Serve and Enjoy!
- Drain excess oil on paper towels. Serve hot with banana ketchup or spicy vinegar.
What to Pair with Tortang Talong
For a complete meal, pair Tortang Talong with Ginataang Monggo (mung bean stew with coconut milk). The creamy, slightly nutty flavors of the monggo dish perfectly balance the smoky, crispy texture of the eggplant omelet.
Best Ingredient Brands to Use
✔️ Eggs: Use fresh, high-quality eggs for a richer taste.
✔️ Cooking Oil: Choose a neutral oil for frying like Golden Fiesta or Baguio Oil.
✔️ Salt & Pepper: Freshly ground black pepper enhances the flavor.
✔️ Banana Ketchup: Use Jufran or UFC for an authentic Filipino touch.
The History of Tortang Talong
Tortang Talong is a staple in Filipino households, often served as a budget-friendly yet delicious meal. The dish’s origins are rooted in traditional Filipino cooking, where eggplant is commonly used due to its availability and versatility. It’s believed to have evolved from Spanish-influenced omelets but has retained a unique Pinoy twist with its smoky eggplant base.