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Roasted Eggplant Omelete (Tortang Talong)

A quick but tasty meal! Eggplant in egg
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Servings 1 serving


  • 1 eggplant
  • ½ teaspoon fish sauce
  • 2 eggs
  • salt to taste
  • pepper to taste
  • oil for cooking
  • banana ketchup optional
  • spicy vinegar optional


  • Roast the eggplant over open flame until the whole eggplant becomes soft and juicy, then fully peel the skin.
  •  In a separate shallow bowl, whisk together two eggsfish saucesalt, and pepper. Note: the amount of salt depends on the saltiness of your fish sauce
  • Place the eggplant in the egg mixture. Using a fork, gently scrape the eggplant to flatten it out across the egg mixture. It should look like a fan.
  • Heat some oil on a medium nonstick pan, then pour in the omelette and eggplant.
  • Once the bottom side is cooked, flip the omelette over. Remove from the pan and serve hot with a side of rice and dips (optional).