Tortang Talong (Stuffed Eggplant Omelette)

Perhaps the humble eggplant is mostly known for its use in Italian cooking. In the Philippines we grow them a lot so they are pretty popular especially for breakfast. We pre-cook the eggplant and then sort of mash it, add some eggs and voila yummy eggplant omelette. You can prefer to just use plain eggplant in an omelette but why not up the omelette a notch by adding some meat on it.

Click here for the  ground pork sauté recipe which is indispensable for this eggplant omelette.


Eggplant, preferably the Asian/Japanese variety
1 Egg (add more if using more eggplants)
Salt and pepper
Cooked ground meat (see above link for recipe)


Wash the eggplants and dry them with paper towels.

There are a few ways to cook an eggplant. If you have a gas burner, you can grill your eggplant on top of it until the skin gets charred and can be easily be removed from its flesh. The eggplant should also be very tender at this point.

If you don’t have a gas burner but an electric stove top, you can use the oven broiler instead. This is what I usually do.

Heat the broiler from 450-500F. Place the eggplant under the broiler and cook until it is soft, charred and its skin easily separates from its flesh. This can take roughly between 20-30 minutes depending on the size and thickness of your eggplants.

Beat the egg on a bowl. Place the eggplant on top ensuring that it is fully coated with the eggwash. Mash or flatten the eggplant. Season with salt and pepper.

Heat some oil in a frying pan. Slide the eggplant to the pan and start frying it. If using the ground pork saute, place 2-3 tablespoons of the meat on top of the eggplant. You can use the eggplant’s stem to lift it up and check to see if the other side is already cooked. If the bottom of the eggplant has set and is cooked, flip it over to cook the other side. Fry until it has set and has turned a lovely golden brown.

Transfer to the plate and enjoy with rice for breakfast or lunch! To be truly Pinoy, eat it with ketchup as your condiment.

If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy and convenient printing.

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  1. October 10, 2012 / 3:34 pm

    Abby, Beautiful recipe..never seen something like this before so it makes me want to try this asap 🙂
    The link to cooked ground meat is not working for some reason

    • October 10, 2012 / 4:35 pm

      Oh, am so sorry for that. This was an older post so it was linking back to my old URL. But it has been fixed and thanks for pointing it out. I do hope you like it! Please let me know. Have a great day and thanks for stopping by!

  2. August 23, 2016 / 8:47 pm

    New to making filipino food….after you add the meat on top, do you flip it and fry the meat side? Does it fall out?

    • August 24, 2016 / 4:18 am

      Yes, I flipped it and the egg should help make it stay though a few may fall off a bit. If you use a large enough frying spatula it shouldn't be so hard.

  3. Jen
    October 27, 2018 / 8:40 am

    I made a roasted eggplant salad recently. The night before I needed it we grilled dinner, so grilled it at the same time whole, then covered it while we ate, and fridged until the next day. It was easy to peel then. If you were using for a breakfast omelet you may want to warm it a bit before using, but it would have an interesting smoky flavor, maybe a bit more than broiling. By the way we loved Holland, MI, used to live near Chicago and took a few vacations and kids’ hockey tournaments there. Now live near Philly.

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