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    Home / Filipino Kitchen / Tortang Talong

    Tortang Talong

    A whole roasted eggplant flattened, dipped in beaten egg, and fried until golden — the Filipino eggplant omelet that turns skeptics into fans.

    ⏱ 15 minPrep time
    🔥 20 minCook time
    🍽 4Servings
    🏷 Filipino KitchenCategory
    ☆☆☆☆☆No ratings yet
    Tortang Talong — golden fried eggplant omelet with ground pork and vinegar dip

    Tortang talong is the Filipino eggplant omelet, a humble dish that manages to be utterly satisfying. Whole eggplants are charred until their skin blisters and the flesh turns soft and smoky, then flattened, dipped in beaten egg, and pan-fried until golden. Often filled with seasoned ground pork, it is the meal that gets students through college and office workers through the week — cheap, filling, and always welcome with rice and a sharp vinegar dip.

    Smoky, tender, and golden-edged

    The charred eggplant is smoky and silky, almost buttery, wrapped in a crisp, eggy crust that browns beautifully in the pan. The savory pork filling adds heft, turning a vegetable dish into a full meal, and a dip in spiced vinegar wakes up every bite. Some families skip the pork altogether and let the smoky eggplant shine alone, and with rice on the side it is still a complete dinner that costs next to nothing — proof that a single eggplant can become something memorable.

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    Step by stepInstructions

    1. Char the eggplants over an open gas flame or under the broiler, turning often, until the skin is blistered and blackened and the flesh is soft, about 10 minutes.
    2. Cool the eggplants slightly, then peel off the blackened skin. Flatten each one with a fork into an oval patty, keeping it whole.
    3. In a skillet, cook the ground pork with the onion and garlic over medium heat until browned, about 6 minutes. Season with soy sauce, salt, and pepper.
    4. Beat the eggs in a shallow dish. Spread a spoonful of the pork mixture over each flattened eggplant, then dip it in the beaten egg, coating both sides.
    5. Heat the oil in a large skillet over medium heat and fry each eggplant for 2 to 3 minutes per side, until golden brown and crisp at the edges.
    6. Drain on paper towels and serve hot with steamed rice and vinegar for dipping.

    💡 Chef tips & storage

    Char the eggplants directly over a gas flame or under the broiler until the skin blisters — that smoky flavor is the dish. Flatten the cooked eggplant but keep it in one piece, like a patty.

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    Recipe details

    Prep15 min
    Cook20 min
    Servings4
    CategoryFilipino Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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