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Vegetable Dishes

Tortang Talong with Giniling

Smoky eggplant omelets with a modest pork filling, pan-fried until set without becoming greasy.

Updated August 19, 2026By Sarap Recipe Editorial
Tortang Talong with Giniling Filipino recipe
Prep20 minutes
Cook25 minutes
Serves4
LevelMedium

Tortang talong turns inexpensive eggplant into a complete ulam. Charring the skin gives the familiar smoky taste, while cooking the filling until dry prevents the omelet from breaking during the flip.

Ingredients

  • 4 medium Asian eggplants
  • 4 large eggs
  • 200 g ground pork
  • 1 small onion, finely chopped
  • 1 tomato, diced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • Cooking oil as needed
  • Salt and black pepper to taste

How to cook it

  1. Grill or broil the eggplants, turning until the skin is charred and the flesh is soft. Cool slightly, peel carefully and keep the stems attached.
  2. Cook ground pork in a pan. Add onion, garlic and tomato; cook until the pork is fully done and excess liquid evaporates. Season with soy sauce and pepper.
  3. Beat eggs in a shallow bowl with a pinch of salt. Flatten each peeled eggplant gently with a fork.
  4. Dip one eggplant in egg and place it in a lightly oiled pan over medium heat. Spoon some giniling over the surface and drizzle a little more egg on top.
  5. Cook until the bottom is golden and the egg is mostly set. Turn carefully with a wide spatula and cook the other side.
  6. Repeat with remaining eggplants, adding only enough oil to prevent sticking.

Why this method works

A medium flame sets the egg without burning before the center cooks. Using a wide spatula and keeping the stem attached makes each omelet easier to handle.

Practical kitchen tips

  • For a meatless version, replace pork with chopped mushrooms or simply omit it.
  • Eggplants may be grilled a day ahead and refrigerated after peeling.
  • Drain oily cooked pork before adding it to the omelet.

How to serve

Serve with rice and banana ketchup, or with a calamansi-soy dipping sauce. A cucumber and tomato side keeps the meal fresh.

Recipe tested and reviewed by Sarap Recipe Editorial. Taste and cooking time may vary with ingredient size, stove heat and product brand.