Baked Tortang Talong (Baked Eggplant Omelette)

Tortang talong or eggplant omelette is a Filipino dish that can be eaten on breakfast, lunch and dinner.  It can be served as main course or a side dish. In the Philippines, I used to dipped it in banana ketchup, but now I like it also with sweet chili sauce.  I learned to cook it from my mother.  I love cooking it because my husband likes it.

Baked Tortang Talong photo by Timothy Simmons

Baked Tortang Talong photo by Timothy Simmons


  • 1 large eggplant
  • 4 large eggs
  • 1 tablespoon of soysauce
  • ground black pepper to taste
  • 2 tablespoons extra virgin olive oil for frying
  1. Grill the eggplant directly in the cooking stove with wire rack in moderately high heat until charred in all sides and when the eggplant is tender enough, this would take approximately 30 minutes. Remove from the heat , let it rest. Then peel the skin using kitchen tong. Set aside.
  2.  In a bowl beat the eggs and seasoned with soy sauce and freshly ground black pepper.
  3. Preheat the oven in 180 C (fan forced).
  4. Dip the peeled eggplant in the egg mixture then flatten it by using fork. Set aside.
  5. Heat the oil in the oven safe frying pan, then slide the eggplant with the egg mixture on it. Fry the first side in moderate heat for 5 minutes then bake it in the oven 180 C for 10 minutes or until the surface turned browned.
  6. Serve hot with steamed rice and sweet chili sauce.


Mrs. Shirley Simmons


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