Tortang Talong (Stuffed Eggplant Omelette)

So flavorful and filling, this Stuffed Eggplant Omelette (Tortang Talong) is perfect for breakfast, lunch or dinner! Use ground pork or beef to make the tasty meat stuffing.

 

 

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 may prefer to just use plain eggplant in an omelette but why not up the omelette a notch by adding some meat to it? It truly elevates from a simple eggplant omelette to a deliciously loaded or stuffed version!

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


FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT INGREDIENTS TO USE FOR STUFFED EGGPLANT OMELETTE?

  • Eggplants – use the long and lean Asian/Japanese variety (not the plump ones)
  • Eggs  – add more if using more eggplants
  • Salt and pepper – to taste
  • Cooked ground meat for stuffing (click here for recipe) 

HOW DO I MAKE STUFFED EGGPLANT OMELETTE?

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 stovetop, you can use the oven broiler instead. 

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 into 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.

 

5 from 5 votes
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Tortang Talong (Stuffed Eggplant Omelette)

So flavorful and filling, this Stuffed Eggplant Omelette (Tortang Talong) is perfect for breakfast, lunch or dinner! Use ground pork or beef to make the tasty meat filling.
Course Breakfast, Dinner, Lunch, Main, Main Course
Cuisine Filipino
Keyword stuffed eggplant, stuffed eggplant omelet, stuffed eggplant omelette, tortang talong
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Author Manila Spoon

Ingredients

  • 4 Eggplants (or more as needed) preferably the long Asian/Japanese variety (not the plump eggplants)
  • 4 Eggs (add more if using more eggplants)
  • Salt and pepper, to taste
  • 1 cooked ground meat filling recipe (see note for the recipe)

Instructions

  1. Wash the eggplants and dry them with paper towels.
  2. 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.
  3. If you don’t have a gas burner but an electric stovetop, 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.

  4. Beat the eggs on a bowl. Place the eggplant on top ensuring that it is fully coated with the eggwash. Mash or flatten the eggplant. Repeat with the remaining eggplant, if doing more than one. Season with salt and pepper.

  5. 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. Repeat with the remaining eggplants.

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

Recipe Notes

For the ground pork/beef sauté recipe which is indispensable for this eggplant omelette, please check it out here - https://www.manilaspoon.com/2012/05/giniling-guisadoginisang-giniling.html

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11 Comments

  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.

  4. Qashang
    March 4, 2021 / 10:32 am

    5 stars
    Oh wow! This stuffed eggplant omelette looks fabulous.

  5. Andrea Metlika
    March 4, 2021 / 10:55 am

    5 stars
    I love eggplant and this stuffed omelet sounds fantastic! I need to try this right away.

  6. Maria
    March 4, 2021 / 11:25 am

    5 stars
    That looks really tasty! Thanks for sharing. Do you think I can make this vegan by omitting the meat and replacing it with tofu?

    • abigail
      Author
      March 4, 2021 / 3:28 pm

      You can make this either completely vegan or vegetarian – the meat isn’t required.

  7. Catherine
    March 4, 2021 / 12:06 pm

    5 stars
    I’ve never tried this before but it looks and sounds fantastic. I love eggplant so I will definitely be giving this a try soon!

  8. Michelle
    March 4, 2021 / 12:54 pm

    5 stars
    Love the simple ingredients in this recipe. I’ve never tried eggplant in an omelet before, but I bet it’s amazing.

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