Tortang Talong
Tortang Talong
Learn tortang talong: grill eggplant, flatten, dip in beaten egg, and fry—simple Filipino eggplant ulam with rice.
Serves 4 · 35m total
The Story
Tortang talong is one of the first ulam many Filipino kids learn to love: smoky grilled eggplant, flattened into a fan, dipped in egg, and fried until the edges lace brown and crispy.
Some families mix ground pork or giniling into the egg; others keep it plain. Banana ketchup on the side is optional but very Pinoy.
It is meatless, cheap, and fast—perfect when the talong in the garden is ready and you need ulam before rice gets cold.
Best paired with
Steamed rice, banana ketchup or tomato ketchup, and patis with calamansi
Use it in these KusinaPH recipes
Lola's Tips
- ✦Char the skin well—the smoky flavor is half the dish.
- ✦A nonstick pan and moderate heat prevent the egg from sticking.
- ✦Work in batches; do not crowd the pan.
- ✦For tortang talong with giniling, see our giniling recipe for seasoned pork filling.
Substitutions
- grilled eggplant → boiled eggplant (less smoky but works)
- ground pork filling → canned corned beef or skip for plain torta
- long talong → standard globe eggplant, sliced lengthwise
Ingredients
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Instructions
- 1
Grill whole eggplants over open flame, gas burner, or under the broiler, turning, until skin is charred and flesh is soft. Cool slightly, peel off charred skin, and flatten each eggplant with a fork into a wide fan. Leave stems on if you like.
- 2
Optional: sauté garlic, onion, and ground pork until cooked. Season with salt and pepper. Spread a thin layer on each flattened eggplant.
- 3
Season beaten eggs with salt and pepper. Heat oil in a wide nonstick pan over medium heat.
- 4
Dip one flattened eggplant in egg, letting excess drip off. Lay in the pan and spoon a little extra egg on top. Fry 2–3 minutes per side until golden. Repeat with remaining eggplants, adding oil as needed.
- 5
Serve hot with rice and ketchup or patis on the side.
Kitchen Timer · 15 min prep first
20:00
