Aubergine Omelette (Tortang Talong)
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This authentic Filipino aubergine omelette, known as tortang talong, is a wonderfully smoky and satisfying vegetarian dish. By charring the whole aubergines under the grill before frying, the flesh becomes incredibly tender and infused with a distinctive roasted flavour. It is a staple comfort food that transforms a few simple ingredients into a texturally rich meal, offering a beautiful contrast between the silky vegetable centre and the crisp, golden egg exterior.
While delicious in its simplest form, this versatile omelette can be elevated with a topping of succulent crabmeat for a refined, savoury finish. It is traditionally served for breakfast or a light lunch alongside steamed jasmine rice and a dash of salty fish sauce. Whether you are looking for a nutritious midweek meal or a unique way to use seasonal produce, this homemade classic is sure to become a new favourite in your kitchen.
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Ingredients for Aubergine Omelette (Tortang Talong)
2 large Asian aubergines (about 150g /155 g each)
2 extra-large eggs
Kosher salt and freshly ground black pepper
45ml vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving
How to make Aubergine Omelette (Tortang Talong)
Back to contentsPreheat the grill.
Lay the aubergines in a single layer on a baking sheet and grill them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the aubergines with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
Place the softened aubergines in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the aubergines, discarding the skins, and use a fork to gently flatten the flesh.
Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
In a large skillet, heat the vegetable oil over medium heat. Dip each aubergine in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped aubergine with additional salt and pepper and place it in the skillet. Repeat with the other aubergine, making sure there’s room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each aubergine, pressing it down with a fork.
When the aubergines are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the aubergines to a paper towel–lined plate to drain.
Serve hot or at room temperature, with fish sauce.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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