TORTANG TALONG for 1

Filipino Eggplant Omelete

7 ingredients•Prep: 20 mins•Cook: 6 mins

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Tita Becky •

June 16, 2026

Here's a recipe for Tortang Talong or Filipino Eggplant Omelette for a single serving. I used to cook it a lot when I was in college. It's perfect for breakfast, lunch, or dinner. Grilled or broiled eggplant is peeled and coated in an egg mixture, then pan-fried until golden brown and crispy on the outside, while the inside is soft and tender. Served with steamed white rice, duh! And don't forget banana ketchup, soy sauce, and vinegar for dipping sauce.

Whether you're cooking for yourself or trying Filipino cuisine for the first time, this easy Tortang Talong recipe offers a nutritious and budget-friendly option. With just one eggplant, one egg, and a few pantry staples, you can enjoy a homemade meal that is both hearty and satisfying. Simple, delicious, and full of authentic flavor! Hope you enjoy!

Ingredients (7)

Chinese or Filipino Eggplant(1 medium)
Egg(1 medium)
Black pepper(pinch, ground )
Fish sauce(¼ tsp)
or a pinch of salt if you're allergic to fish sauce
Water(1 tsp)
Cornstarch(½ tsp)
or rice flour or all purpose flour
Olive oil(1 Tbsp)
or any cooking oil you prefer

Instructions

Prepare the eggplant. Pierce the skin with a fork. Broil on low for 15-20 minutes turning it over a few times.
Piercing the eggplant will prevent it from exploding while cooking. Broiler temp may vary, so keep an eye on the eggplant. You can steam and grill over charcoal for a smoky flavor.
Transfer to a plate and cover with a tin foil or plastic wrap and let it cool completely.
Covering with tin foil or plastic wrap seals in the steam which allows the eggplant to peel easier.
While waiting, prepare the egg mixture. On a plate, crack the egg and add black pepper, fish sauce and cornstarch. Whisk with a fork until everything is well combined.
Once eggplant has cooled, peel the skin off leaving the stem on.
Coat the peeled eggplant in the egg mixture and lightly press it with a fork.
Preheat a saute' pan over medium-high heat. Add olive oil. Fry the eggplant with the remaining egg mixture for 2 to 3 minutes on each side or until browned an the egg has cooked completely.
Transfer to a plate and serve with steamed white rice and your choice of dippin sauces like banana ketchup or soy sauce and vinegar.

Notes

-Asian or Filipino eggplant is a variety of eggplant that's long and skinny, and you can find them at your local Asian supermarket. Pick a medium size for this recipe.

-Cornstarch adds an additional crisp texture to the dish.

-Use a pinch of salt if you're allergic to fish sauce.

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