Three Ways to Cook Tortang Talong

I was not too fond of tortang talong growing up. I admit that I was a picky eater who didn't eat her vegetables! But as an adult, I try to be creative with integrating vegetables into my daily diet. This dish has been a favorite of my adult life thus far because of how versatile it is! You can jump straight to three different ways of cooking tortang talong. I also have an easy hack on how to easily peel roasted eggplant here.

What is Tortang Talong

Tortang comes from the Spanish word torta, meaning omelet. Talong means eggplant in Tagalog. So "tortang talong" together means eggplant omelet. I think it's also a fun and amusing word to say in addition to how delicious and simple this dish is! I challenge you to try saying it five times fast. Another note, as you may have noticed, is that the eggplant stem stays on the entire time. This is the traditional mark of tortang talong.

Filipino eggplant omelet comes in many forms. It can be simply made with just eggplant and egg. Tortang talong can also be stuffed with additional protein such as ground pork (mostly giniling), seafood, and other types of meat. Its flattened shape is an excellent vessel for many additions.

Although I am not vegetarian, I find comfort in eating vegetable-filled Asian food. Tortang talong is one of the few Filipino foods that I consider vegetarian-friendly, next to monggo. Filipino cuisine dictates that meals include rice and ulam (meat protein accompaniment with rice). So if you are a vegetarian that eats eggs, tortang talong is a great Filipino food choice for you!

A Dish with Many Versions

This versatile dish can be as simple as you want it to be. Otherwise, you can add more ingredients to fill up on other vegetables or more protein. The simplest recipe of tortang talong is made by dipping the cooked eggplant in scrambled raw eggs before pan-frying it. 

A second option for tortang talong is adding vegetables to your whisked eggs. While it cooks, pour some of the egg mixture over the eggplant. This is my favorite way to make tortang talong. I add tomatoes, green onions, and garlic. The different colors make the eggplant look pretty!

Elevate Tortang Talong with Giniling

I consider this third option a little more complicated because you need to make giniling ahead of time. Giniling is usually a sauteed mix of carrots, onions, potatoes, tomatoes, and ground pork. It is an adaptable dish used in many other Filipino dishes. But most of the time I eat it as ulam with white rice. Tortang talong with giniling is a thick and enriched version of the original. It has a lot of protein and vegetables added on top of your eggplant.

How to Make Giniling

A simple giniling includes the following:

• 400 grams ground pork
• One small tomato, diced
• One small onion, diced
• One small potato, diced
• One small carrot, diced
• 70 grams frozen peas
• Three cloves garlic, minced
• 1 cup water
• One cube chicken bouillon
• 2 tablespoon oil

Saute the pork, onion, and garlic on a hot pan with the oil. Then add water, chicken bouillon, peas, carrots, potatoes, and tomatoes. Simmer until almost all liquid has evaporated. You will end up with a basic giniling that you can add to your tortang talong when you cook it. 

How to Make Tortang Talong

There are two main ways to prepare the eggplant before frying. The eggplant must be soft, so you can flatten it like an omelet. 

Cooking the Eggplant

Option #1 You can boil your eggplant for 20-25 minutes and then let it cool. After cooling the eggplant, peel the skin. I found this method of cooking the eggplant tedious. The skin sticks to the eggplant, and it's hard to peel. I also found the eggplant taste too mild when cooked this way.

Option #2 Roast your eggplant via oven (broil) or on a grill for 20 minutes. Remember to flip the eggplant on its other side halfway through roasting, so that each side gets 10 minutes of direct heat. This method needs a watchful eye, but I found a trick that lets me peel eggplant easily with this technique. Make an X with your fork at the tip of the eggplant (non-stem end). This X will make it easier for you to peel the eggplant skin and save you a lot of time! Additionally, poke holes with a fork throughout your eggplant.

Make the Egg Bath

Crack eggs into a bowl and scramble with a whisk. Feel free to add whatever seasoning you want to include in the eggs. I typically go with soy sauce, but I have also used Chinese five spice and paprika. You can also add small diced vegetables, such as tomatoes, green onions, and garlic.

Three Ways To Cook

Simple Tortang Talong

1. Whisk eggs in a shallow bowl
2. Add soy sauce and other seasonings to your taste
3. Smash the peeled eggplant into the egg, turn over and dip the other side
4. Pan-fry both sides

You may also end up with extra raw egg making tortang talong this way. So when you are cooking your last eggplant, feel free to pour the rest of the egg mixture on top of the eggplant. The eggs may spread quite a bit on the pan, so push the eggs towards the eggplant as it cooks.

Tortang Talong With Vegetables

In a shallow bowl, whisk eggs then add seasonings and vegetables of your choice.

Flatten the eggplant on a cutting board with a fork.

On a separate plate add some cornstarch and lightly dredge the eggplant.

Heat a skillet with oil and once it's heated, add about ¼ of the eggs and vegetable mix.

For the next step, layer the eggplant gently on top of the eggs. Fry the first side for two minutes and add more egg/vegetable on top of the eggplant, then continue frying for 30 seconds.

Then carefully flip it over and fry the other side for two minutes.

Tortang Talong With Giniling

Making eggplant omelet with giniling is similar to cooking it with vegetables. The main difference is that you won't add the giniling to the egg, nor will you need to add vegetables since giniling already has them. Follow the same steps of smashing the eggplant on a board and dredging it with cornstarch. Then follow the directions below on how to add giniling while cooking tortang talong.

Add about ¼ of the eggs and a spoonful of giniling in the center of the eggs.

Place the eggplant on top of the eggs.

Add more egg and giniling on top of the eggplant and continue to fry for another thirty seconds.

Gently flip the eggplant over and fry the other side for two minutes. You will have a crispy eggplant omelet that's soft and tender inside, filled with pork and vegetables.

How to Eat

Tortang talong is delicious by itself, but traditionally Filipinos eat it over steamed white rice. I also cannot eat tortang talong without a sauce made of two parts of all the following ingredients: soy sauce, vinegar, and lemon juice. Nowadays, I substitute calamansi juice for lemon juice since I cannot find calamansi where I live. But if you happen to come across calamansi in an Asian store, use it instead of lemon juice. The tortang talong is juicy, crispy, fleshy, and a little bit sweet. The sauce is tart, salty and savory. The eggplant omelet combined with the sauce is just a party of flavors! 

Tortang talong is best eaten as soon as it is fried because the longer it sits, the softer it will become. I like to serve one eggplant per person when I make it with giniling. But if making the simple version, consider making two eggplants per person.

I hope you experiment and make your own additions to this tortang talong recipe. As with every other Filipino dish, everyone has their own version that creates a sense of familiarity and comfort.