Skip to content
FriendsPantry

Filipino

Tortang talong

Contains egg (no meat or fish)

Long aubergines charred until soft and smoky, flattened, dipped in seasoned beaten egg and pan-fried into golden omelettes.

Tortang talong is a Filipino egg dish from Philippines, ready in about 35 minutes and made with eggplant and egg. It serves 2 and is rated easy to cook.

Start cooking
A serving of Tortang talong
Photo: whologwhy / Wikimedia Commons · CC-BY-2.0
Prep
10 min
Cook
20 min
Rest
5 min
Total
35 min
Serves
2
Level
Easy
Calories
338

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Char the aubergines (opens in a new tab) directly over a gas flame or under a hot grill, turning, until the skin is blackened and the flesh collapses.

    • 10 min
    • high heat
    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  2. Step 2

    Cool slightly, then peel off the skin, keeping the stems on. Lay each aubergine (opens in a new tab) on a plate and press with a fork to flatten into a fan.

    • 5 min

  3. Step 3

    Beat the eggs (opens in a new tab) with the salt and pepper (opens in a new tab) in a wide dish. Lay a flattened aubergine (opens in a new tab) in the egg and spoon egg over to coat both sides.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Heat the oil in a frying pan and slide in the aubergine (opens in a new tab) with plenty of egg (opens in a new tab). Spoon over some extra egg, fry until golden, then flip and cook the other side. Repeat with the second aubergine.

    Food safety: Cook the egg until set if serving vulnerable people.

    Food deep-frying in hot oil
    How it looks · Photo: Riya Roy on Pexels

  5. Step 5

    Drain briefly and serve hot with banana ketchup (opens in a new tab) and rice.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Philippines · Commonly attributedMore food from Philippines
    Dish
    Breakfast · Lunch · Dinner · Egg dishes · Main courses
    Cooking method
    Grilled, Pan-fried
    Taste
    smoky, savoury, mild
    Diet
    Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
    All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · Carb-conscious
    Without the optional extras: No added sugarWorked out from the ingredients. How labels work
    Good for
    Budget-friendly · Everyday · Child-friendly
    Cook more with
    Eggplant · Egg
    Techniques
    Grilling · Broiling · Charcoal grilling · Pan-frying · Deep-frying

    Allergens

    • Contains: Eggsfrom egg
    • May contain: Mustardfrom tomato ketchup
    • May contain: Celeryfrom tomato ketchup

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    338 kcal per serving

    Calculated

    1 serving ≈ 297 g · recipe makes 2

    Where the energy comes from

    • Protein 13%
    • Carbohydrate 14%
    • Fat 72%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy338 kcal114 kcal
    Protein11.4 g3.8 g
    Carbohydrate12.5 g4.2 g
    Net carbohydrate6.4 g2.2 g
    Sugars7.3 g2.5 g
    Added sugars0 g0 g
    Fibre6.1 g2 g
    Fat27.9 g9.4 g
    Saturated fat3.9 g1.3 g
    Trans fat0.1 g0 g
    Cholesterol279 mg94 mg
    Sodium693 mg233 mg
    Salt equivalent1.7 g0.6 g
    Vitamins & minerals per serving
    Potassium
    566 mg
    Calcium
    62 mg
    Iron
    1.8 mg
    Magnesium
    38 mg
    Vitamin A (RAE)
    122 µg
    Vitamin C
    4 mg
    Vitamin D
    1.5 µg
    Vitamin B12
    0.7 µg
    Folate (DFE)
    79 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: tomato ketchup, long-grain white rice.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Keep the stem on — it acts as a handle for dipping and flipping.

    Common mistakes

    • Not charring long enough: the flesh must be completely soft to flatten.

    Serve with

    • Serve with rice, banana ketchup and a fresh tomato and onion salad.

    Storage

    • Best fresh; refrigerate up to 1 day.

    Reheating

    • Re-crisp in a hot pan.

    Variations

    • Tortang talong with giniling: Top the flattened aubergine with sautéed minced pork before coating in egg.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Sauces, chutneys & dips for this dish

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 3, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

    You might also like