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filipino eggplant recipe

Tortang Talong

A grilled eggplant made into a stuffed omelette.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Breakfast
Cuisine Filipino
Servings 6 servings


  • 4 eggplants (small)
  • 4 tbsp vegetable oil (divided)
  • 1 onion (small and chopped)
  • 3 cloves garlic (smashed and minced)
  • 1 pound ground pork
  • 2 tbsp oyster sauce
  • 4 eggs
  • 1 pinch salt
  • 1 pinch pepper


Instructions for Preparing the Eggplant

  • Preheat the oven to 350° F.
  • Poke 5-6 holes around each eggplant using a knife
  • Place eggplants directly on the center rack and bake until they are soft to the touch. This should take about 40 minutes to 1 hour, depending on the size of the eggplants. (You can also grill the eggplant over medium-high heat until soft.)
  • Once the eggplants are cooked, let them cool and carefully peel the skin off the eggplant. Flatten each eggplant with a fork so that it fans out into a wide teardrop shape.
  • Flatten each eggplant with a fork until it fans out into a wide teardrop shape.
  • Season the eggplants with salt and pepper then set them aside.

Instruction for the Omelette Filling

  • Heat 2 tbsp of oil in a large skillet over medium-high heat.
  • When the oil is heated, add the onions and garlic and saute them for 3-5 minutes or until they are soft and fragrant.
  • Add ground pork to the skillet and cook it for about 10 minutes, or until the meat is completely cooked through.
  • Make sure to mix the ingredients well then stir in the oyster sauce until the mixture is coated.
  • Drain the meat then transfer the mixture to a bowl and set it aside.

Instructions for Making the Omelette

  • Beat 1 small egg in a small bowl then in a larger and separate bowl, beat the remaining 3 eggs.
  • Add the pork mixture to the larger egg mixture and combine the mixtures.
  • Take one eggplant and dip it into the single beaten egg mix until both sides are coated.
  • Reuse the pan used to cook the pork and heat 2 tbsp of oil over medium heat.
  • Add the egg-soaked eggplant, then spoon 1/4 of the pork/egg mixture over the top.
  • Season the omelet with salt and pepper then cook it for 3 minutes on one side, or until the bottom of the eggplant has set.
  • Drizzle a bit more egg over the top of the eggplant, then flip over and cook about 1.5 minutes on the other side.
  • Repeat the process with the remaining eggplants then serve the omelet with white rice.