Tortang Talong (Stuffed Eggplant Omelet)

Published January 28, 2013. Comments


The first time I had this omelet, I was already in my teens and my Dad just learned how to make this. I get my love of eggplants from him. I just love the soft texture of the eggplant and how well it complemented everything it is cooked with. My Dad would sometimes just fry eggplants in hot oil then drizzle soy sauce over it. We would eat that with whatever meat dish he happened to make that night. So simple and so good!

This omelet can be tricky to prepare but it's not at all difficult. Just remember to boil or roast your eggplant until it is soft but not to the point where it's falling off the stem. Carefully remove the skin. Leaving the skin on after it has been roasted will taste bitter and feel like paper when eaten. Do not cut that stem off! That stem is important because it helps hold the eggplant together and is also a handy little handle when you are ready to flip it over to cook the other side.

I wouldn't recommend using the longer Japanese variety because it can get awkward and messy if your pan isn't big enough. Choose medium sized Filipino eggplants, if those are available at an Asian or Filipino market, or you can cut a globe eggplant in half lengthwise. I've seen my Dad make this dish so many times that I know how to make it in my sleep but I still prefer Daddy's way. When I was little, I always was in awe at how anyone could get the ground meat  to stay in the eggplant like that without it ever falling out. Now I know! That's the side you cook first! 

For other meat substitutions, ground chicken and turkey are also good. You can make this meatless or with tofu, if you like, too. You can also remove the stem and mash up the eggplant in with its portion of filling and make round frittatas. Either way is equally delicious! 

Tortang Talong (Stuffed Eggplant Omelet)


4 small eggplants

1/2 cup ground pork

1/4 cup ground beef

1/2 cup minced onion

1/2 cup chopped tomatoes

2 cloves garlic, minced finely

4 eggs, scrambled

Cooking oil

Salt and pepper to taste


Roast or broil eggplants. If you are using Globe eggplants, cut them lengthwise and roast with the cut side facing down. If you are using Filipino or Chinese eggplants you can leave them whole. Once they are done roasting (about 15 minutes or so, until soft) you can remove the skins and slice a one side but not all the way through. This will serve as your pocket for the meat mixture. 

Sauté onion in 1 tablespoon oil. Add garlic then tomatoes. Stir fry for one minute then add ground meats. Stir well and sauté until meat is browned thoroughly. Season to taste with salt and pepper. Add the scrambled egg to the meat mixture and mix to combine. Divide meat into four equal portions. Stuff each of the eggplants with meat & egg . Heat your fry pan on medium-high heat. Add 1 tablespoon of oil to the pan and swirl the pan around to coat. Carefully take one stuffed eggplant and lay the cut, stuffed side face-down first, gently pressing down until the eggplant is about 1/2" thick. Fry for about 3 minutes until golden brown. Turn to the other side and fry until golden brown. Remove to a warm platter. Repeat with the remaining three eggplants.  Serve hot with steamed rice.