This recipe literally puts the “egg” in eggplant. As part of my recent series, I’ve been on the search for dishes that showcase eggplant. It’s an ingredient that’s used in cuisine around the world with plenty of tasty results. Tortang Talong is no exception.

Tortang Talong is an eggplant omelet that comes to us from the Philippines. This specific recipe comes to us from Ira, who lives in Davao City in the Philippines. According to Ira, Tortang Talong is a quintessential part of Filipino comfort food and can be found in almost any Filipino diner. The omelets are a popular item because they’re healthy, filling, and incredibly affordable. Not to mention – delicious. Due to this, Ira shares that almost every Filipino household has their own version of Tortang Talong. Of course, it’s hard to go wrong with any version of the Filipino specialty.

For Ira’s version of Tortang Talong, you’ll need just three simple ingredients: Eggs, Chinese eggplant, and banana ketchup. As a condiment very unique to the Philippines, I’ve encountered banana ketchup a few times on my channel with recipes like Filipino Spaghetti and a hot dog with Manong sauce. So, it’s only fitting that this sweet and tangy condiment would pop up in this staple Filipino dish too.

To begin your own Tortang Talong, start by roasting the eggplant over an open flame like a grill or the stovetop of a gas grill and then removing the skin. This step imparts a beautiful smokiness to the eggplant that you won’t want to miss in the omelet…even though peeling the skin can be a bit of a pain. Flatten the roasted eggplant with a fork, coat in scrambled egg, and then add everything to a pan. You’ll then cover the eggplant with some additional egg and cook like an omelet before finishing with a few dollops of that banana ketchup.

I love this dish because it’s simple and straightforward, but manages to feel so complete, complex, and comforting. It’s an eggplant recipe that you can easily dress up with additional vegetables, keep it simple, or truly make it your own.