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Tortang Talong

pinoyrecipes's picture
Tortang talong is actually one of my favorite food when I was still in the Philippines. There is really not much about tortang talong. It's a very common dish and not considered special. And everybody that I know, who cooks this dish, cooks it the same way using the same ingredients.
  Eggplant 1⁄2 Large
  Eggs 3 , beaten
  Onion 2 Tablespoon, chopped
  Garlic 2 Teaspoon, minced
  Black pepper 2 Teaspoon, ground (use as per taste)
  Fish sauce 4 Tablespoon (use as per taste)
  Ground pork 1⁄2 Pound
  Butter 1 Tablespoon
  Cooking oil 2 Tablespoon

1. Boil the eggplant until its soft but not overcooked.
2. In the mean time, in a pan melt the butter and saute the garlic and onion until soft and transparent, about 2 minutes.
3. Mix in the ground pork and saute until brown.
4. Add some fish sauce and ground black pepper and simmer for about 15 minutes on very low heat until pork is cooked. When cooked, strain the pork juices out so that the mixture is dry.
5. While the pork cooks, drain the cooked eggplant. Place on a chopping board and let cool. Peel the eggplant, mash it with a fork, and chop it using a knife if needed.
6. In a bowl, mix the eggplant, beaten eggs and the ground pork.
7. Heat some cooking oil in a large non-stick frying pan. Ladle the eggplant egg-pork-mixture as you would for pancakes. Cook until browned on the bottom.
8. Flip and cook the other side, as you would for pancakes.

9. Serve the Tortang Talong with cooked rice and ketchup on the side.

Recipe Summary

Difficulty Level: 
Main Dish
Frying Pan
High Fiber, High Protein
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Well, it has become my favorite because it's cheap and my budget was quite limited. Over there, you don't really have to put ground pork in it, just plain eggplant and beaten eggs will do. The main reason why I don't put ground pork when I was still in the Philippines is because putting ground pork is considered a luxury since meat is expensive. And most of the people that I know of don't really put ground pork. If you go to a carinderia or small time restaurant, you won't see tortang talong with ground pork but just the plain one. Here in the US, I have to put ground pork because I know Nunnie would like for it to have some meat. I can tell though that tortang talong is not his favorite. But that is okay because this is not something that we eat everyday. You only eat tortang talong when you crave for it and that's it. But when I was in the Philippines, I would eat tortang talong because it's cheap and easy to prepare. In this video, I boiled the eggplant instead of grilling it. The main reason is that it gets really messy because of the burnt eggplant skin. And most of all, it also takes time. It will surely tastes better if you grill it because of the smoke, but when you boil it, it's going to save you some time and effort. But you can cook the eggplant however you want it. If you prefer it grilled then I can tell you that it will come out better. Hope you like the video. Enjoy!
Filipino Eggplant Omelette

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Nutrition Rank

Nutrition Facts

Serving size

Calories 656 Calories from Fat 474

% Daily Value*

Total Fat 53 g81.5%

Saturated Fat 17.3 g86.7%

Trans Fat 0 g

Cholesterol 415 mg138.3%

Sodium 2491.2 mg103.8%

Total Carbohydrates 15 g4.9%

Dietary Fiber 5.6 g22.3%

Sugars 5.1 g

Protein 32 g64.7%

Vitamin A 12.2% Vitamin C 12%

Calcium 11.5% Iron 24.7%

*Based on a 2000 Calorie diet

Tortang Talong Recipe Video, Filipino Eggplant Omelette