Tortang Talong

tortang talong

Tortang Talong or Eggplant Omelet is a Filipino dish made of grilled eggplants and eggs. To make it more flavorful, sometimes, more ingredients are added — katulad na lang dito sa Tortang Talong ko today. I added ground pork and potato to make it a bit meaty and more filling.

Of course, I like this served with banana ketchup pero I also add sweet chili sauce to give it a little spicy kick. But when I posted this on IG, some commented that their favorite dipping sauce is toyomansi. Some like toyo and vinegar. Hindi ko pa na-try but I will next time baka nga mas bagay.

I like Tortang Talong but to be honest this is not a regular on our menu rotation here at home. I used to find it tedious — ang dami kasing ginagawa — grill the eggplant, saute the pork mixture — put it in a saucer before frying. AND it’s not very pretty when you look at it no? But you know what? It’s worth it at the end. You get a tasty eggplant dish that’s also budget-friendly.

Other Tortas that we like are Tortang Dulong and Tortang Sibuyas at Kamatis with Tinapa.

Share nyo naman ang iba nyong Torta recipes para mai-try ko din…


Tortang Talong

  • Author: Peachy Adarne


  • 5 eggplant
  • cooking oil for frying
  • 1 onion, chopped
  • 3 cloves garlic, chopped finely
  • 1 small potato, cubed
  • 250g ground pork
  • 1 tsp seasoning granules (or salt and pepper to taste)
  • 3 eggs, beaten
  • banana ketchup for dipping


  1. Heat 1 tbsp cooking oil in a small skillet.
  2. Fry the potato for about two minutes.
  3. Add the onion and garlic and sauté until translucent.
  4. Add the ground pork and cook until meat is brown.
  5.  Season with seasoning granules or salt and pepper . Set aside to cool.
  6. Grill eggplant until tender. you can choose to peel off the skin or not to. Mash the meat with a fork keeping everything intact.
  7. Add the pork mixture to beaten eggs. Mix well.
  8. Heat cooking oil in another skillet.
  9. Put eggplant and a little of the egg mixture in a saucer.
  10. Bring saucer near the skillet and tip,lowering eggplant into the oil.
  11. Fry on both sides until golden brown.
  12. Serve with banana ketchup

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook