Tortang Talong is a classic Filipino eggplant omelette—soft roasted eggplant flattened and dipped in egg, then pan-fried with (optional) savoury pork filling until golden. It’s smoky, meaty, and properly comforting, especially with a good drizzle of soy sauce and a squirt of banana ketchup on the side. Sort of like an omelette, but better.
Category
Lunch
Servings
4
Prep time
15 minutes
Cook time
1 hour
Tortang Talong is a classic Filipino eggplant omelette—soft roasted eggplant flattened and dipped in egg, then pan-fried with (optional) savoury pork filling until golden. It’s smoky, meaty, and properly comforting, especially with a good drizzle of soy sauce and a squirt of banana ketchup on the side. Sort of like an omelette, but better.
Ingredients
- 4 Lebanese eggplants
- 3 tbsp olive oil
- 1 small brown onion, finely chopped
- 3 cloves garlic, minced
- 250g pork mince
- sea salt, to season
- 1 tbsp oyster sauce
- 6 eggs
- soy sauce, to taste
- banana ketchup, to serve
Directions
Preheat oven to 180°C fan forced (356°F).
- Pierce the eggplant with a sharp knife 4-5 times all over the skin.
- Place eggplant on a large oven tray lined with baking paper.
- Bake for about 30-40 minutes, until soft to touch, then set aside to cool for 15 mins.
- Peel skin off eggplant and discard, leaving stem intact.
- Heat 1 tbsp oil in a small frying pan on medium.
- Cook onion for 2-3 minutes, until softened. Add garlic, cook for a further minute.
- Add pork mince and cook, breaking up with the back of a wooden spoon, until browned.
- Stir in oyster sauce and season with salt to taste.
- Remove from the heat and allow to cool for 5 minutes.
- Whisk 1 egg in a shallow bowl, then stir through the mince mixture.
- Whisk remaining eggs in a medium bowl, season with salt and pepper.
- Heat remaining oil in a large frying pan over medium.
- Pour some of the egg mixture onto a large plate with a rim.
- Gently flatten 1 eggplant with a fork in the egg mixture and fan out to a teardrop shape.
- Place eggplant straight into a hot pan, then spread ¼ of the mince mixture onto the top.
- Drizzle with a little more egg, then cook for 2 minutes until edges start to crisp.
- Flip over and cook for a further minute on the other side until golden brown.
- Transfer to a lined oven tray and keep warm, while cooking remaining eggplants.
- Serve eggplants drizzled with a little soy sauce and banana ketchup.
