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Who knew your favorite emoji could make such a great omelet?

Filipino Eggplant Omelette (Tortang Talong)


  • 2 long eggplants (Japanese eggplants)

  • 1/2 pounds ground meat (chicken, pork, or beef)

  • 1/4 cup onion, diced

  • 1/4 cup red bell pepper, diced

  • 4 garlic cloves, minced

  • 4 eggs

  • Soy sauce to taste

  • Salt and pepper to taste

  • Oil for pan


  1. Roast or grill whole eggplants, until the skin is mostly charred and the flesh has softened. Allow to slightly cool, and then peel off the charred skin. Set aside.

  2. In a pan, heat a drizzle of canola or vegetable oil and add onion, garlic, and red bell pepper. Stir and cook for a few minutes, until softened. Add the ground meat and stir occasionally, until fully cooked. Set aside.

  3. Working with one eggplant at a time, whisk two eggs in a shallow dish, and place the peeled eggplant on top. Use a fork to gently smash and flatten the eggplant. Pour half of the meat mixture on top and spoon some egg over the top.

  4. Heat oil in the same pan, and slide the eggplant, along with all the egg and meat mixture. Once browned on the bottom quickly flip the omelette over to cook the other side. Repeat with the other eggplant.

  5. Serve with rice or salad.

Filipino Eggplant Omelette (Tortang Talong)




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- This is my favorite emoji. It also makes my favorite omelette, and it's quite the D, delicious recipe. I'm gonna make tortang talong, which is a Filipino eggplant omelette, so you need some eggplants, preferably the Asian kind 'cause they're nice and long. First you need to char them, and you can do this multiple ways. You can throw 'em on the grill or in a pan, but I'm gonna do it under the broiler. So take a fork, poke the eggplant, take some oil, and brush 'em up and down so it doesn't stick to the foil. Put this under the broiler for about 10 minutes on each side. I let these bad boys cool down a bit so I can handle them. Now you see the skin has charred up and they've softened up, now we just have to peel 'em. And my mom taught me that the best way to peel them is to start at the base of the shaft and pull away. Then just set this aside. I've always thought that naked eggplants kind of look like aliens. Next, chop up an onion and some red bell pepper. I also have some minced garlic and ground beef. You can also use ground pork, chicken, tofu. All are delicious. Heat a little oil in the pan, then saute the onion, pepper, and garlic. Once that's translucent, add the beef. Just add a little salt and pepper. This smells so good, and it's so simple. Now I'm just transferring this to a bowl, 'cause we're gonna use this pan to fry up the omelette. Per eggplant, I'm gonna use two eggs. One, two. Just scramble them up really well. Take your eggplant, plop it in, and use a fork to just gently smash it so you're widening the eggplant. Eggplants grossed me out as a kid, but then my mom made this for me and then that was it. I was in love with the eggplant for life. Add a little soy sauce and mash that into it as well. Half of the beef mixture goes in there. Did you hear that? The Filipino in me just said mixture. And then we're gonna cook it up, so just add some more oil to your skillet, and then take your plate directly to the pan and slide it out. Once it's golden brown, just flip it over. Wanna do in the air? Yay! To plate, you can add some steamed rice, a little tomato, and cilantro. In my opinion, this is the ultimate omelette. I hope you guys give this a try. I'll see you next time. Remember to just eat life. Praise the eggplant.