Also known as an eggplant omelette, the tortang talong sees eggplant grilled over open flame then fried with eggs and spices.






Skill level

Average: 4 (5 votes)


  • 2 large, finger (Japanese) eggplants
  • 2 eggs
  • 1 garlic clove, finely chopped
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • salt and black pepper
  • 2 tbsp vegetable oil


  • spring onion, sliced
  • red chilli, sliced
  • banana ketchup
  • green salad

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the eggplants over an open flame and cook, turning regularly until the skins are blackened and start to smell smoky. Place in a bowl, cover with plastic wrap and stand until cool. Peel off the skin, leaving the stalk in place, and use a fork to gently flatten the flesh.
  2. Whisk the eggs, garlic, onion powder, garlic powder and smoked paprika until well combined. Season with salt and pepper.
  3. Heat the oil in a frying pan over medium-high heat. Dip each eggplant into the beaten eggs, add to the pan and fry until the bottom is golden brown, pouring a little extra egg mixture on top while it cooks. Turn and cook for another minute.
  4. Transfer to a serving plate, scatter with the spring onions and chilli and serve with the banana ketchup and a green salad on the side.


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