Vegetarian Tortang Talong (Filipino Eggplant Omelette)

Elevate your plant-based cooking game with this Vegetarian Tortang Talong, a classic Filipino eggplant omelette packed with flavor and rustic charm. This dish starts with Japanese or Asian long eggplants, roasted to tender perfection over an open flame, giving them a smoky aroma that sets the tone for bold flavors. The peeled and flattened eggplants are coated in a savory egg mixture infused with aromatic garlic, sweet onions, and juicy tomatoes before being pan-fried to golden-brown perfection. Quick to prepare and deeply satisfying, this hearty yet wholesome dish is perfect for serving with steamed rice as a comforting meal or as a protein-rich snack. A must-try for lovers of global vegetarian cuisine, this Tortang Talong is a flavorful homage to Filipino home cooking that’s simple, nourishing, and completely meat-free.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Japanese eggplant (or Asian long eggplant)
• 4 pieces Large eggs
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Tomato, diced
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 3 tablespoons Vegetable oil (for frying)

Directions

Step 1

Wash the eggplants thoroughly and pat them dry.

Step 2

Using open flame (e.g., on a gas stove) or a grill, roast the eggplants directly over medium heat, turning occasionally, until the skins are charred and the eggplants are soft, about 8–10 minutes.

Step 3

Once cooled, carefully peel off the charred skin. Be gentle to ensure the flesh stays intact, especially around the stem.

Step 4

With a fork, gently flatten the peeled eggplants so they fan out like an oval. Set aside.

Step 5

Crack the eggs into a large bowl and whisk until fully combined. Stir in the salt, ground black pepper, chopped onion, minced garlic, and diced tomato.

Step 6

Heat 1 tablespoon of vegetable oil in a skillet over medium heat.

Step 7

Dip one eggplant into the egg mixture, coating it evenly on all sides. Transfer the coated eggplant to the skillet.

Step 8

Pour an additional 2–3 tablespoons of the egg mixture over the eggplant, covering it completely.

Step 9

Cook for 2–3 minutes, or until the bottom is golden brown. Carefully flip the eggplant using a spatula, and cook for another 2–3 minutes until the other side is browned and fully cooked through.

Step 10

Repeat steps 7–9 with the remaining eggplants, adding more oil to the skillet as needed.

Step 11

Transfer the cooked tortang talong to a serving plate and serve warm. Pair with steamed rice and a side of dipping sauce, if desired.

Nutrition Facts

Serving size	(1407.0g)

Amount per serving	% Daily Value*
Calories	937.1

Total Fat 62.9g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 2670.1mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 26.8g	0%
Total Sugars 40.4g
Protein 36.0g	0%

Vitamin D 160IU	0%
Calcium 248.1mg	0%
Iron 7.2mg	0%
Potassium 2873.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 14.2%

Carbs: 29.9%