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) See the image below.
Sauteed Ground Meat (Giniling Guisado)
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 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, and 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 in 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.
Tortang Talong (Stuffed Eggplant Omelette)
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
- 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. 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 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.
- 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.
- Transfer to the plate and enjoy with rice for breakfast or lunch! To be truly Pinoy, eat it with ketchup as your condiment.
Notes
Nutrition
Last updated on November 1st, 2023 at 11:45 am
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
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!
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?
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.
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.
Oh wow! This stuffed eggplant omelette looks fabulous.
I love eggplant and this stuffed omelet sounds fantastic! I need to try this right away.
That looks really tasty! Thanks for sharing. Do you think I can make this vegan by omitting the meat and replacing it with tofu?
Author
You can make this either completely vegan or vegetarian – the meat isn’t required.
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!
Love the simple ingredients in this recipe. I’ve never tried eggplant in an omelet before, but I bet it’s amazing.
This looks exactly like what my husband likes and misses eating. However, other recipes include letting the eggplant steam in a bag, cooling, and removing the peel. But this recipe jumps right from the broiler to the egg dip. Maybe an update with the missing steps would be helpful. I’m sure not all of your readers are Filipino.
Author
Sue, that’s not included because my household in the Philippines doesn’t do that. I won’t include something that’s not actually part of our recipe. For the authentic recipe, you need to use the thinner Japanese eggplant and there’s no need to steam that because it’s already either roasted or broiled plus you fry it again with the filling and egg. Now you can steam it instead if you like, that’s your choice.