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Vegetarian, South and Southeast Asian

Tortang talong with rice and tomato sauce

Tortang talong is a Filipino omelet made with grilled eggplant, served with rice and a spiced tomato sauce. It serves 4, takes 35 minutes, rates as very easy, and costs about €2.10 per person. The key is grilling the eggplant until the skin turns black, which gives it that signature smoky flavor.

Tonight, it's tortang talong, the Filipino grilled eggplant omelet, with rice and a tomato sauce that packs some heat.

Tortang talong with rice and tomato sauce
Total time
35 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Tortang talong is an omelet unlike any other. The grilled eggplant flattens easily under a fork, soaks up beaten egg, then turns golden in the pan while staying soft and smoky at its core. A quick homemade tomato sauce, sharpened with a bit of chili, wakes everything up without overpowering it.

It's a weeknight dish that comes together without any fuss, using vegetables you probably already have on hand. Kids usually love the soft omelet and the rice that mellows out the sauce, and you can keep the chili on the side for more sensitive palates. It works just as well for a quick dinner midweek as for a Sunday table where you want to try something different.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 4
  • Onion 1
  • Garlic 2 cloves
  • Tomatoes 3
  • Chili pepper 1

Dairy

  • Eggs 6

Pantry

  • Ketchup or banana ketchup 3 tbsp
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Prick the eggplants and grill them in the oven at 220°C or over an open flame until they collapse. 25 min

    Turn them regularly, the skin should be black and the flesh very soft.

  2. Peel them, keeping the stem on, then gently flatten them with a fork.

    Rinse them under cold water, the skin comes off faster.

  3. Beat the eggs with salt and dip each flattened eggplant into the mixture.

    Let the eggplant soak for a moment.

  4. Cook each eggplant in hot oil until the omelet is golden on both sides. 8 min

    Use a wide spatula to flip it without tearing it.

  5. Cook the rice, make a quick sauce with the tomatoes, onion, garlic, ketchup, and chili, and serve everything together. 12 min

    Cook the sauce for just a few minutes, it should stay fresh tasting.

Our tips to get it right

  • Pick firm, medium sized eggplants, they grill more evenly and the skin peels off more easily once cooked.
  • Keep the stem on when you flatten the eggplant, it gives you a handy grip for dipping it in egg and flipping it in the pan.
  • Pour the beaten egg over the eggplant gradually in the pan rather than soaking it too long beforehand, the omelet holds together better as one piece.

The variations

  • Swap regular ketchup for banana ketchup, sweeter and more typically Filipino, for a milder sauce.
  • Stir dried shrimp or a bit of cooked ground meat into the beaten egg for a heartier, non vegetarian version.
  • For kids, skip the chili in the tomato sauce and serve a drizzle of ketchup on the side instead, the omelet stays just as good.

What to serve it with

  • Plain jasmine rice
  • Crisp cucumber salad
  • Unsweetened iced tea

Storage

The omelet and sauce keep for 2 days in the fridge in a sealed container, ideally stored separately. Reheat the omelet in a pan over low heat so it doesn't turn rubbery, freezing isn't recommended because of the eggplant's texture.

Questions about this dish

Can you grill the eggplant in a pan instead of the oven or an open flame?

Yes, but the smoky flavor will be milder. Cook it covered over medium heat, turning often, until the flesh is very tender.

How do you keep the omelet from tearing while cooking?

Keep the stem on the eggplant so you can handle it without damaging it, and use a wide spatula to flip it in one quick motion. A hot pan with enough oil also helps.

Can you make the tomato sauce ahead of time?

Yes, you can make it a few hours ahead and gently reheat it before serving. It keeps its fresh flavor better if you add the chili right at the end.

What kind of chili works best in the sauce?

A mild fresh chili like a long green pepper works well if you're cooking for kids. For more heat, choose a stronger chili and remove the seeds to control the intensity.

How long does it take to make a tortang talong, a grilled eggplant omelet, with rice and tomato sauce?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a tortang talong, a grilled eggplant omelet, with rice and tomato sauce?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tortang talong, a grilled eggplant omelet, with rice and tomato sauce cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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