Tortang talong, Filipino aubergine omelette

Name: Tortang talong, Filipino aubergine omelette
Total time: 25 min
Cuisine: Filipino
Ingredients: 2 aubergines, long and thin; 4 eggs; 0.5 tsp black pepper; 2 tbsp vegetable oil; 2 garlic cloves, minced; 2 tbsp ketchup, to serve; 200g cooked rice, to serve

Charred aubergine dipped in beaten egg and fried, soft and smoky. Great with rice and ketchup.

Time25 min
LevelEasy
Costabout £1.70 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2aubergineslong and thin
4eggs
½ tspblack pepper
2 tbspvegetable oil
2garlic clovesminced
2 tbspketchupto serve
200 gcooked riceto serve

Method

1
Grill or hold the aubergines over a gas flame, turning, for 10 minutes until the skin is blackened and the flesh soft.
10 min
2
Cool for 3 minutes, then peel off the skin, leaving the stem on. Flatten the flesh gently with a fork.
3 min
3
Beat the eggs with the garlic and pepper in a shallow dish.
4
Heat the oil in a frying pan. Dip each aubergine in the egg, spooning extra egg over the top.
5
Fry for 3 minutes on each side until golden and set.
6 min
6
Serve hot with rice and ketchup.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.